These cookies flattened out quickly after they rose (maybe since I use gluten free flour + butter makes them spread out) so I didn't bake them as long as suggested below from original source on Hershey's site.
Ours turned out thin, chewy + a bit crispy and super yummy -- esp. with some peanut butter spread on 'em!
You could add chocolate chips, candy pieces or whatever you prefer ... but plain ones are pretty darn good.
- 1 cup butter, softened
- 1 cup sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract (I used GF / non-alcohol one)
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour (I use GF all purpose flour)
- 1/2 cup Hershey's cocoa
- 1 teaspoon baking soda
Heat oven to 375F.
Beat butter, 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. (I used parchment paper.)
Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Makes about 5 dozen cookies but they won't last long in this house. ;) ~ j & B