Double Chocolate Sugar Cookies

Ingredients

• 2 1/2 cups HERSHEY’S Basic Cocoa Baking Mix (recipe below)
• 2 egg whites, slightly beaten
• 1/4 cup (1/2 stick) corn oil spread (60% oil), melted
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1/4 cup sugar, for rolling
• For chocolate glaze: 1/4 cup HERSHEY’S Semi-Sweet Chocolate Chips
• 1/2 teaspoon shortening (do not use butter, margarine, spread, or oil)

Instructions

1. Heat oven to 350°F (175°C). Lightly spray a cookie sheet with vegetable cooking spray. Prepare the Basic Cocoa Baking Mix.
2. Stir together egg whites, corn oil spread, water, and vanilla in a medium bowl. Stir in the Basic Cocoa Baking Mix until well blended. Shape the dough into 1-inch balls. Roll in sugar to coat. Place 2 inches apart on the prepared cookie sheet. Press balls flat with the bottom of a glass.
3. Bake 6 to 8 minutes or until set. Cool 5 minutes; remove from the cookie sheet to wire racks. Cool completely.
4. For the glaze, place chocolate chips and shortening in a small microwave-safe bowl. Microwave at HIGH (100%) for 30 seconds; stir. If necessary, microwave an additional 30 seconds or until melted and smooth. Use immediately to drizzle over cookies. Let stand until set. Store covered at room temperature.

HERSHEY’S Basic Cocoa Baking Mix

• 4 1/2 cups all-purpose flour
• 2 3/4 cups sugar
• 1 1/4 cups HERSHEY’S Cocoa
• 1 tablespoon plus 1/2 teaspoon baking powder
• 1 3/4 teaspoons salt
• 1 1/4 teaspoons baking soda

1. Stir together all ingredients. Store in an airtight container in a cool, dry place for up to 1 month. Stir before using. Makes 8 cups of mix.