1 1/4 c. (2 1/2 sticks) softened butter/margarine
2 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
3/4 c. Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. finely chopped nuts (optional)

Heat oven to 350 degrees F. In large bowl, beat butter & sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda, salt. Gradually add flour mixture to butter mixture, beating until well blended. Stir in nuts, if desired.
Drop by rounded teaspoonsful onto ungreased cookie sheet. Bake 8-9 minutes. (DO NOT overbake. Cookies will be soft. They will puff during baking, then flatten when cooling.) Cool on coolie sheet until set, about 1 minute or so; remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen cookies.