CHOCOLATE DROP COOKIES MADE WITH COCOA POWDER RECIPES

Name: Chocolate Cookies W/Hershey's Cocoa Powder
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 dozen
Ingredients: 1 cup 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

CHOCOLATE COOKIES W/HERSHEY'S COCOA POWDER - FOOD.COM

Chocolate Cookies W/Hershey's Cocoa Powder - Food.com image

http://www.hersheys.com/recipes/recipes/detail.asp?id=8022&page=2&per=25&category_id=20&product_id=19&CategoryPage=true#content_area

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 5 dozen

Number Of Ingredients 9

Ingredients

1 cup 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

Steps:

Heat oven to 375°F.
Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.
Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. 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.

Nutrition Facts : Calories 853.2, FatContent 40, SaturatedFatContent 24, CholesterolContent 172, SodiumContent 847.6, CarbohydrateContent 115.7, FiberContent 3, SugarContent 72.4, ProteinContent 9.7

CHEWY CHOCOLATE-GINGERBREAD COOKIES RECIPE | MARTHA STEWART

Chewy Chocolate-Gingerbread Cookies Recipe | Martha Stewart image

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Provided by Martha Stewart

Categories Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 14

Ingredients

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar

Steps:

Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

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