Sour Cream Cocoa Cookies

 Sour Cream Cocoa Cookies

    Mmmmm.  This recipe comes from Hershey Chocolate's Hershey's Recipes recipe booklet, published in 1940. I needed something to take to my church ladies group potluck and wanted to take something for dessert. I chose these cookies and I'm glad I did, because the cookies (2) which I sampled, were yummy. The recipe booklet says this makes about 4 dozen. I used a cookie scoop and got 4 3/4 dozen. My original thought was to make these and then do a drizzle of white chocolate over the top, but I decided not to do that. The recipe booklet also says to bake for about 10 minutes and I feel they need closer to 12 minutes at 375 degrees F. The recipe calls for sifted flour and then to sift with the cocoa, spices, salt, but I didn't pre-sift the flour. These cookies have nuts, but feel free to leave out the nuts, substitute pecans in lieu of walnuts or maybe add mini chocolate chips. Whatever you decide to do, you should make these. 

Ingredients:

1 1/2 cups sifted flour

1/3 cup Hershey's Cocoa powder (or your favorite brand)

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

2/3 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

1/2 cup chopped walnuts

1/2 cup sour cream

Directions:

Sift flour, cocoa, salt, baking powder and baking soda into a small bowl and set aside. In a large bowl, cream shortening, then add sugar gradually and cream until fluffy. Beat in eggs. Stir in vanilla and walnuts. Add flour mixture alternately with sour cream (I forgot to alternate, but they turned out fine). Mix thoroughly, then use a cookie scoop or spoons to drop onto greased baking sheets (I used un-greased stoneware pans). Bake at 375 degrees F for 10-12 minutes. This recipe will make at least 4 dozen cookies. 

Hershey's Recipes booklet

Sour Cream Cocoa Cookies

Chocolate Chocolate Chip Cookies

 Chocolate Chocolate Chip Cookies

Week 49 of 52

Dessert #7

    Yummy, double chocolate cookies!! I'll definitely make this recipe again.  This final dessert recipe of Fifty-two In Twenty-two comes from Best Loved Cookies, published in 2000.  In the book, this recipe is titled Hershey's "Perfectly" Chocolate Chocolate Chip Cookies. You can add nuts if you like. The recipe says you'll get five dozen, but I used my cookie scoop and got a little more than seven dozen. Make this recipe!

Ingredients:

2 1/4 cups all-purpose flour

1/3 cup cocoa 

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups chocolate chips

1 cup chopped nuts (optional)

Directions:

Pre-heat your oven to 375 degrees. Mix together dry ingredients (flour, cocoa, baking soda and salt). Cream butter, sugar and brown sugar together in a separate bowl, until fluffy. Stir in vanilla, followed by the eggs, one at a time, mixing until thoroughly combined. Gradually add your dry ingredients and stir until all dry ingredients are combined. Mix in chocolate chips and nuts if using. Drop by rounded teaspoons onto un-greased baking sheets. Bake for 8 to 10 minutes. Remove from oven and cool slightly before transferring from the cookie sheet to a wire rack. Serve with milk. 

Chocolate Chocolate Chip Cookies