Double Chocolate Cookies

1 pkg. (12 oz.) semi-sweet chocolate chips, divided
1 1/2 cups granulated white sugar
1 cup butter, softened
2 tsp. vanilla
2 eggs
2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 375°F.

Melt 1/2 cup chips in a microwavable bowl (about 30 seconds or until melted). Be sure the bowl is absolutely dry before adding chocolate chips. Stir and set aside.

Beat together sugar, butter and vanilla on medium speed until creamy. Beat in eggs, one at a time, and beat until light and fluffy. Stir in the cooled, melted chocolate chips.

Gradually add flour, cocoa, baking soda and salt, beating on low speed until well blended. Stir in remaining chocolate chips.

Shape dough into 1 1/4-inch balls and arrange 2 inches apart on ungreased or parchment lined cookie sheets.

Bake for 9 to 11 minutes or until set and cookies are just beginning to crack on the surface. Remove cookie sheet from oven and cool cookies for 2 minutes undisturbed on pan; remove to wire racks to cool completely.

Variations: Substitute 1/2 cup of white baking chips, peanut butter chips or butterscotch chips for 1 cup of the semi-sweet chocolate chips. Use these as the chips that are being added to the dough whole rather than being melted. Up to 3/4 cup of Macadamia, almonds, walnut, pistachios or pecans may also be added.