Chocolate chocolate chips

In a large mixing bowl, mix together very well:

1 cup softened butter

3/4 c. (packed) light brown sugar

1/2 c. white sugar

1 egg

1 tsp. vanilla extract

Stir in:

1/4 cup powdered cocoa

1 teasp. baking soda

2 cups flour

Mix well. Add whatever types of chocolate chips (and nuts, if you'd like) you prefer. For these, I added:

1 C. semisweet chips

1/2 C. mini semisweet chips

1/2 C. Ghirardelli 60% choc. chips (can't beat them!!!)

1 c. white chocolate chips

Lay dough on plastic wrap or put in a large ziplock bag, flatten out a bit and refrigerate for 2 hours (or more).

Preheat oven to 375 degrees. Place cookie dough (heaping tsp. or small tblsp.) on parchment lined sheets, leaving an inch of space between them.

If you've got 'extra' dough but not enough to fill an entire cookie sheet, make a jumbo cookie or 2, flattening the dough slightly and then studding with M&Ms. Live on the edge! lol (Baking time's the same.)

Bake for 9-10 minutes- do NOT overbake! They'll look pretty soft when you remove them from the oven but they'll firm up as they cool. Slide the parchment onto a countertop and let the cookies cool completely before removing.