NESTLÉ® SNO-CAPS® Cocoa Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 All-purpose flour
  • 1 tsp Baking soda
  • 2/3 cup Brown sugar, packed
  • 3/4 cup Granulated sugar
  • 2/3 cup Nestle toll house baking cocoa
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter

• Other

  • 1 2/3 (10-oz. pkg. NESTLÉ® SNO-CAPS® , divided

Found on verybestbaking.com

Ingredients

• 2 all-purpose flour
• 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 2/3 (10-oz. pkg.) NESTLÉ® SNO-CAPS® , divided

Directions

• PREHEAT oven to 350° F. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup SNO-CAPS®. Drop by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining SNO-CAPS®. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 42 cookies FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 cups plus 2 tablespoons. Reduce butter to 14 tablespoons; both granulated and brown sugars to 1/2 cup each. No changes in bake time.