Difference between revisions of "Chewy Chocolate-Cinnamon Cookies"
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* ½ tsp ground [[cinnamon]] | * ½ tsp ground [[cinnamon]] | ||
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# Heat oven to 350°F. | # Heat oven to 350°F. | ||
# Spray cookie sheet with nonstick [[cooking spray]]. | # Spray cookie sheet with nonstick [[cooking spray]]. | ||
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# Cool completely. | # Cool completely. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:Holiday Recipes]] | ||
| + | [[Category:North American cuisine]] | ||
| + | [[Category:Dessert Recipes]] | ||
[[Category:Cocoa Recipes]] | [[Category:Cocoa Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 11:16, 15 July 2012
Ingredients
- 6 tbsp butter or margarine, softened
- ⅔ cup packed light brown sugar
- 3 tbsp + ¼ cup granulated sugar, divided
- 1 egg
- 1 tsp baking soda
- ¼ cup light corn syrup
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup Hershey's cocoa
- ½ tsp ground cinnamon
Procedures
- Heat oven to 350°F.
- Spray cookie sheet with nonstick cooking spray.
- Beat butter until creamy.
- Add brown sugar and 3 tablespoons granulated sugar; beat until blended.
- Add egg, baking soda, corn syrup and vanilla; beat well.
- 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 ¼ cup granulated sugar and cinnamon; roll balls in mixture.
- Place balls 2-inches apart on prepared cookie sheet.
- 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.
