Chocolate Chip Crisscross Cookies

Photo by Candy H.
Adapted from hersheys.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hersheys.com

Ingredients

  • 1-1/4

    cups (2-1/2 sticks) butter or margarine, softened

  • 2

    cups granulated sugar

  • 2

    eggs

  • 2

    teaspoons vanilla extract

  • 2

    cups all-purpose flour

  • 1

    cup HERSHEY'S Cocoa

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 2

    cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips

  • Powdered sugar(optional)

Directions

1. Heat oven to 350°F. 2. Beat butter and granulated sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking powder and salt. Gradually beat into butter mixture. Stir in chocolate chips. 3. Roll dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with tines of fork. Flatten again in opposite direction, forming crisscross marks. 4. Bake 8 to 9 minutes or just until cookies are set. (Do not overbake; cookies will be soft.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen cookies.

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