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Soft "Ambrosia" Chocolate Cookies
with Vanilla Chips

This is my version of the Hershey's Chewy Chocolate Cookie recipe. This one is definitely for the chocolate lover.

Cream well in a large mixing bowl:

1 1/4 Cup Margarine

2 Cups Sugar

Add and mix until fluffy:

2 Eggs

2 Teaspoons Vanilla Extract

Combine the following in a separate bowl. Use a whisk to mix thoroughly.

1 3/4 Cups Unsifted Flour

1 Cup Ambrosia Cocoa

1 1/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

Add dry ingredients 1/2 cup at a time to the creamed mixture until completely mixed together. Don't over beat the mixture.

Stir in:

2 Cups Vanilla Chips

Optional ingredient:

1 Cup Nuts, Chopped Fine

Drop by level tablespoon (2-bite scoop) onto ungreased baking sheet.

Bake at 350 degrees F. for 8 to 9 minutes. (Do not overbake.)

Let cookies cool slightly on the baking sheet, about two minutes; then, move to wire rack to cool completely.

When storing these cookies, be careful to not stack them directly on top of each other because they will stick together. I store them in an airtight container with a paper towel or parchment paper between each layer.

Makes about 4 1/2 dozen cookies.

   

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