Mrs. Field's Double-Rich Chocolate Cookies

To add a little fun to the day... here's an intensely chocolatey, chewy and brownie-like cookie studded with 4 different kinds of chocolate! Milk, white, semisweet with a handful of Smarties tossed in there just for fun. The recipe is adapted from an oldish book (1996): Mrs. Fields Best Cookie Book Ever!: 130 Delicious Cookie and Dessert Recipes from the Kitchen of Mrs. Fields. It's important to use regular cocoa powder here (not Dutch, which has been alkalized AKA. had the acids removed) because of the baking soda used to leaven in this recipe. If you do use Dutch cocoa, use baking powder instead.

Mrs. Field's Double-Rich Chocolate Cookies
4 dozen | Adapted from Mrs. Field's Best Cookie Book

2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup regular cocoa powder (not Dutched)
3/4 cup brown sugar, packed
3/4 cup sugar
1 cups butter, softened
3 eggs
2 tsp vanilla
2 cups chocolate chips (I used milk, white, semisweet and Smarties!)
1/2 cup chopped nuts (I used almonds)

1. Preheat oven to 325 degrees F. Combine flour, baking soda, salt and cocoa powder.
2. In an electric mixer at medium speed beat butter and sugar to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy. Add the flour mixture, chips and nuts and stir in by hand until combined. Drop dough by rounded tablespoons onto ungreased baking sheets 1 1/2 inches apart. Flatten slightly so they are like pucks rather than spheres.
3. Bake for 15-20 minutes. Do not overbake or they will not be chewy. Cool for a few minutes on the tray then transfer to a wire rack.