 Chewy Chocolate-Cinnamon Cookies
Makes about 40 cookies
|
|
|
|
Ingredients
|
|
6
|
tablespoons butter or margarine, softened
|
|
2/3
|
cup packed light brown sugar
|
|
3
|
tablespoons plus 1/4 cup granulated sugar, divided
|
|
1/4
|
cup light corn syrup
|
|
1
|
egg
|
|
1
|
teaspoon vanilla extract
|
|
1
|
teaspoon baking soda
|
|
1-1/2
|
cups all-purpose flour
|
|
1/3
|
cup HERSHEY'®S Cocoa
|
|
1/4
|
to 1/2 teaspoon ground cinnamon
|
|
|
|
|
|
|
|
|
|
1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray.
|
|
2. Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add corn syrup, egg, vanilla and baking soda; beat well.
|
|
3. Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine remaining 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2 inches apart on prepared cookie sheet.
|
|
4. Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
|
|
|
|
© The Hershey Company
|
|
|
|
|
|
Printed
from fbnr.com
|
|
