I use a KitchenAid 6 qt Professional Mixer. If you don’t have a mixer, use a LARGE bowl!

In your mixer add in melted butter, brown sugar and granulated sugar with the paddle attachment. Mix until the mixture becomes light.

Add the egg yolk and combine.

Add the egg, vanilla extract and Homemade Hershey Syrup and mix thoroughly.

With the mixer on low, carefully add in the salt, baking soda and cornstarch. Mix until combined.

Add ½ c of flour at a time making sure the flour gets combined.

To the mixture add the cocoa powder and incorporate into the dough.

Remove your bowl from the mixer and add in the morels stirring with a spatula or wooden spoon.

Place your bowl in the refrigerator for a minimum of 20 minutes, no longer than 2 hours. You want to chill the dough. At this point you can bake all the cookies or using a small ice cream scoop place balls of dough in a ziploc bag and freeze.

Preheat oven to 340.

Using a small ice cream scoop place dough on baking sheet. I use a silicon baking mat on the top of my baking sheet. Now when you place the dough make sure to squeeze the dough with your fingers so that it is taller than it is wider. This helps the dough bake to a circle and not some alien figures!

Bake the cookies for 8-10 minutes until they have set and are no longer doughy looking on top. Remove from the oven and place on a cooling rack. Serve with a GIANT cup of milk!