Chocolate-Chocolate Chip Cookies

This comes from one of those recipes my Mom and I came up with years ago in an experiment. It was in an old folder that was stashed away out of sight. I haven't made them since the early 90's, when I had settled on Chocolate Crispers as being my go-to chocolate fix. I thought they were due for another try. Cookies are a favorite thing to make around here.... so why not?! I'm happy to report that they came out absolutely great! I don't know if it's the improved quality of chocolate, or if my memory is just bad. Maybe I just didn't remember how good these are. You can be sure I won't forget them now!

Chocolate-Chocolate Chip Cookies

2 Sticks of butter
3/4 Cup of light brown sugar, packed
1 cup of fine granulated sugar (Sometimes called Castro Sugar or Bakers Sugar- just a finer granulation.) Regular granulated sugar can be substituted.
1-1/2 teaspoons vanilla
2 large eggs
2 cups flour
2/3 cup unsweetened cocoa
1 teaspoon of baking soda
12 ounces (1 bag) semi sweet chocolate chips
1/2 to 3/4 chopped walnuts

Cream the butter with the 2 sugars until fluffy
Add vanilla
Add both eggs and beat well
Sift together the flour, cocoa and baking soda
Add to mixture and mix until just combined
Fold in chocolate chips and nuts
Refrigerate over night, or at least a couple hours

Take a rounded tablespoon of the batter (approximately 1-1/2 tablespoons)and roll it into your hands to make a ball.

Bake at 350 degrees on a baking sheet that has been lined with parchment paper,
for 11-12 minutes. They'll look slightly underdone at that point but take them out of the oven and let them sit on the baking sheet a couple minutes before removing them to cool completely on a wire rack.

I used Ghirardelli 60% bittersweet chips this time. 'Back in the day' I would have used Nestles Semi-Sweet Chocolate Chips because that was all that was available to me. This time I used my Kitchen Aid mixer with the paddle attachment. I didn't have that luxury before.