Double chocolate hits
42 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter or margarine softened |
| 1 | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | HERSHEY'S Cocoa |
| ½ | cup | Buttermilk or sour milk* |
| 1¾ | cup | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | HERSHEY'S MINI CHIPS (Semi-Sweet Chocolate) |
Directions
Heat oven to 350øF. In large bowl, beat butter, sugar, egg and vanilla until well blended. In small bowl, stir cocoa and buttermilk until smooth. Add to butter mixture; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating just until blended.
Stir in small chocolate chips. Drop dough by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until center of cookies is not quite set. Remove from cookie sheet to wire rack. Cool completely.
About 3-½ dozen cookies.
* To sour milk: Use 1-½ teaspoons white vinegar plus milk to equal ½ cup.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
[Meal-Master recipe format courtesy of Karen Mintzias]