CHOCOLATE COOKIES W/HERSHEY'S COCOA POWDER
http://www.hersheys.com/recipes/recipes/detail.asp?id=8022&page=2&per=25&category_id=20&product_id=19&CategoryPage=true#content_area
Provided by Pokohontas
Categories Dessert
Time 15m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.
- Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
- VARIATIONS:.
- CHOCOLATE CHOCOLATE CHIP COOKIES: Add 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips, Mini Chips Semi-Sweet Chocolate OR 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips to basic chocolate batter.
- MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Milk Chocolates to basic chocolate batter.
- MINT CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint Chocolate Chips to basic chocolate batter.
- CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips to basic chocolate batter.
- CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS: Add 1-2/3 cups.
- ( 10-oz. pkg.) REESE'S Peanut Butter Chips to basic chocolate batter.
- CHOCOLATE COOKIES WITH TOFFEE: Add 1 to 1-1/4 cups HEATH BITS 'O BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or paper-line cookie sheets.
Nutrition Facts : Calories 853.2, Fat 40, SaturatedFat 24, Cholesterol 172, Sodium 847.6, Carbohydrate 115.7, Fiber 3, Sugar 72.4, Protein 9.7
MOIST CHOCOLATE COOKIES WITH COCOA POWDER
These chocolate cookies with cocoa powder are perfect to stop your chocolate craving! They are moist in the middle, crispy at the edges.
Provided by Meymi
Categories Cookies
Time 18m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Put the flour, cocoa powder and baking soda in a small bowl and mix well. Set aside.
- Melt the butter in a small pan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside to cool.
- Place the sugar in a big bowl and add the butter, mix well. Then add in the egg and vanilla, stir until combined.
- Add the flour mixture in 2 batches and stir until all combined well.
- Roll the dough into 52-53 gram (2 and ½ tablespoon) balls and place them on the baking sheet. Alternatively, you can divide the dough equally into 10 pieces and roll each into a ball.
- Bake for 8-11 minutes or until the cookies are slightly set. The top of the cookies shouldn't be wet but soft. They will be too soft to handle. Remove the cookies from the oven so that they can keep their moistness. Let them cool on the baking sheet for 10 minutes or until the bottom of the cookies are firm enough. The cookies will be a little bit puffy. You can slightly press the cookies with the back of a spoon.
Nutrition Facts : Calories 244 kcal, ServingSize 1 serving
CHEWY CHOCOLATE COOKIES II
Delicious cookies that taste like brownies.
Provided by Lois Wells
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 90.4 mg, Sugar 8.5 g
SUPER-MOIST NO-BAKE CHOCOLATE AND OATMEAL COOKIES
I love these cookies! The only problem I have encountered in the past with making these, is that they seem to fall apart due to dryness. Adding more milk and less oatmeal (as this recipe directs), takes care of that problem.
Provided by Beth Pearce
Categories Desserts Cookies No-Bake Cookie Recipes
Time 27m
Yield 30
Number Of Ingredients 7
Steps:
- Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes. Remove saucepan immediately from heat.
- Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat. Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 18.2 g, Cholesterol 8.5 mg, Fat 5.7 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 43.6 mg, Sugar 14 g
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