1 cup butter, softened
1 cup white sugar
1 cup corn syrup
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 cup HERSHEY'S famous Cocoa
1 cup HERSHEY'S Famous Chocolate Chips
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups candy cane flavored sherbet
6 slices dark chocolate
Heat oven to 350 degrees F. Grease cookie sheets.
In a large bowl, cream together the butter, white sugar, corn syrup, 1 cup sugar and flour. Beat in the eggs, 1 at a time, mixing well after each addition. Combine the cocoa, candy cane chips, oil and vanilla. Mix well, then stir in the flour mixture just until incorporated. Fold in the sherbet. Spread evenly onto the cookie sheets.
Bake for 8 to 11 minutes in the preheated oven. Cool completely. Press remaining chocolate on to the sides of the cookie sheets. Immediately remove from cookie sheets. Cool completely on wire rack.
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