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Chocolate Chip Crisscross Cookies

Chocolate Chip Crisscross Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories80
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium55 mg2% DV
Total Carbohydrates10 g3% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories80
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium55 mg2% DV
Total Carbohydrates10 g3% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 1-1/4 cups butter or margarine (2-1/2 sticks) , 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 HERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.)
  • 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 over bake; cookies will be soft.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen cookies.

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Ingredients sitting on a table

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