Chewy Chocolate-Cinnamon Cookies

Ingredients

	Amount Per Serving	% DV *
Calories	60
Calories from Fat	15
Total Fat	2 g	3% DV
Saturated Fat	1 g	5% DV
Trans Fat	0 g
Cholesterol	10 mg	3% DV
Sodium	50 mg	2% DV
Total Carbohydrates	11 g	4% DV
Dietary Fiber	0.0 g	0% DV
Sugars	7 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

2 g

3% DV

Saturated Fat

1 g

5% DV

Trans Fat

0 g

Cholesterol

10 mg

3% DV

Sodium

50 mg

2% DV

Total Carbohydrates

11 g

4% DV

Dietary Fiber

0.0 g

0% DV

Sugars

7 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	60
Calories from Fat	15
Total Fat	2 g	3% DV
Saturated Fat	1 g	5% DV
Trans Fat	0 g
Cholesterol	10 mg	3% DV
Sodium	50 mg	2% DV
Total Carbohydrates	11 g	4% DV
Dietary Fiber	0.0 g	0% DV
Sugars	7 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

2 g

3% DV

Saturated Fat

1 g

5% DV

Trans Fat

0 g

Cholesterol

10 mg

3% DV

Sodium

50 mg

2% DV

Total Carbohydrates

11 g

4% DV

Dietary Fiber

0.0 g

0% DV

Sugars

7 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

2% DV

1/4 to 1/2 teaspoon ground cinnamon

1/4 cup light corn syrup

6 tablespoons butter or margarine , softened

3 tablespoons granulated sugar plus 1/4 cup , divided

1 teaspoon vanilla extract

1/3 cup HERSHEY'S Cocoa

2/3 cup light brown sugar packed

1 teaspoon baking soda

1 egg

1-1/2 cups all-purpose flour

Directions

1. Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray or line with parchment paper.

2. 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.

3. 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 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.

4. Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack or slide parchment paper and cookies to wire rack. Cool completely; peel cookies from paper. Makes 40 cookies.