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Ingredients
- 1 cup (2 sticks) butter , softened
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour
- 1/2 cup HERSHEY'S Cocoa
- 1 teaspoon baking soda
Details
Preparation time 15mins
Preparation
Step 1
1 Heat oven to 375°F.
2 Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.
3 Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet.
4 Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes 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.
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