1. Preheat the Oven:  

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or lightly grease them.

2. Combine Dry Ingredients:  

In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.

3. Cream Butter and Sugars:  

In a large mixing bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract using a hand or stand mixer until the mixture is light and creamy.

4. Add Eggs:  

Beat in the eggs, one at a time, ensuring they are fully incorporated after each addition.

5. Mix Dry Ingredients:  

Gradually add the dry ingredient mixture to the wet ingredients, mixing until combined. Avoid overmixing.

6. Add Chocolate Chips and Nuts:  

Fold in the Hershey’s chocolate chips and nuts (if using) until evenly distributed throughout the dough.

7. Scoop and Bake:  

Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake:  

Bake for 8–10 minutes or until the edges are set but the centers still look slightly soft. Avoid overbaking for chewy cookies.

9. Cool:  

Allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.