Friday, October 22, 2010

Chocolate Crisscross Cookies

I found this recipe on the Hershey website while trying to locate something I could make for my boys to have a treat after swim class. These cookies are delicious and they stand up well to life in the cookie jar. I like to make something that will last either a couple of weeks in the jar or will freeze well. These cookies did both. I am also please to let you all know that I now have a Kitchen Aid stand-mixer. Someone from my mother's club was getting rid of a brand new, never open mixer and the price was right. I snapped it up and was even lucky enough to have my mom offer reimburse me for it since they have planned to getting me one for Christmas. Christmas came earlier for me and boys because this mixer works like a dream! Of course this recipe can be made with a hand held mixer or by hand.

1 cups unsalted butter, softened
2 cups 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
  1. Heat the oven to 350° and cover two baking sheets with parchment paper.
  2. Beat the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, and then the vanilla; beat well. In a separate bowl, combine with a whisk the flour, cocoa, baking powder, and salt. Gradually (and slowly if using an kind of motorized mixer) add the flour mixture into the butter mixture; beating until well combined.
  3. Roll the dough into 1-inch balls. Place on the parchment paper lined baking sheets, about 1 inch apart. Flatten the balls with the tines of a fork. Flatten again in the opposite direction, forming a crisscross mark. You may want to dip your fork into some water to make this easier.
  4. Bake for 8 to 9 minutes or until cookies are set. Cool slightly on the baking sheet and remove to a wire rack to cool completely.

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