Chewy Chocolate-Cinnamon Cookies
Warm cinnamon and rich HERSHEY'S Cocoa make a great pair. This recipe results in soft, chewy chocolate cookies with a little taste of cinnamon spice. Roll them in cinnamon sugar for a sparkly sweet finish.
Ingredients
- 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.
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