DisneyJules
Magic is all around us!
- Joined
- Jun 25, 2002
- Messages
- 1,246
This is honestly one of the best cookie recipes I've ever made. I had to share them with you all. They're actually chewy! Try them, you won't be disappointed. Just remember to double the recipe
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
1/2 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 to 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.
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
1/2 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 to 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.