I’ve had this recipe in my to-try folder since May of 2006, so I figured it was about time to try it! I’m not sure where I originally got the recipe, but when I googled it, I found that it is from Hershey’s Kitchens.
The cookies are really good and chewy (which is how I like my cookies). The only problem I had was that the first tray spread too much in the oven, so for the rest I refrigerated them on the cookie sheet for about 20 minutes or so before I put them in the oven, and that really helped. Also, the dough is really sticky, so you should wet your hands before rolling them out.
Chewy Chocolate-Cinnamon Cookies
6 tablespoons butter or margarine, softened
2/3 cup packed light brown sugar
3 tablespoons plus 1/4 cup granulated sugar, divided
1 teaspoon baking soda
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup Hershey’s cocoa
1/4 to 1/2 teaspoon ground cinnamon
Heat oven to 350F. Spray cookie sheet with nonstick cooking spray (I lined it with parchment paper).
Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.
Stir together the flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.
Bake 9 to 10 minutes, or until the cookies are set and the tops are cracked. Cool slightly; remove from cookie sheet to wire rack. Cool completely.