Chocolate Chip Crisscross Cookies
By CandyH
Rate this recipe
4.4/5
(16 Votes)
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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)
Details
Adapted from hersheys.com
Preparation
Step 1
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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