Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Chocolate Heaven Cookies
Yield: 28 to 30 cookies

Ingredients
2 Cups all-purpose flour
1 Cup unsweetened cocoa, sifted
1 Teaspoon baking soda
1 Teaspoon Kosher salt
2 Sticks (8 ounces) unsalted butter, room temperature
1 Cup granulated sugar
1 Cup light brown sugar
2 Large eggs
2 Teaspoon vanilla extract
12 Ounces milk-chocolate chips
12. Ounces white-chocolate chips

Method
Preheat oven to 350 degrees.
Sift flour, cocoa, baking soda and salt together.
Cream butter and granulated and brown sugar in an electric mixer on medium speed until light and fluffy.
Add eggs one at a time until combined. Then add vanilla.
Turn speed to low and slowly add sifted dry ingredients until combined.
Add chocolate chips until combined.
Scoop about a quarter cup of batter on to parchment lined cookie sheet(s) with about 3 inches of space between them. Then flatten them into about 2 inch rounds.
Bake on middle rack for 20 minutes. (If using two sheets, bake second on bottom rack and switch after 10 minutes.)
Allow to cool on sheet for about five minutes before removing to cooling rack.

Chef’s Note: Will do well in an air-tight container for about a week. Can freeze for about a month.