2 1/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Butter; softened
3/4 c Granulated sugar
3/4 c Packed light brown sugar
1 ts Vanilla extract
2 Eggs
12 oz Semi-Sweet Chocolate Chips
– (Hershey’s)
1 c Chopped nuts (optional)
Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and
salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla
with electric mixer until creamy. Add eggs; beat well. Gradually add flour
mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop
by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or
until lightly browned. Cool slightly; remove from cookie sheet to wire
rack. Cool completely. About 5 dozen cookies.
Classic Chocolate Chocolate Chip Cookies: Add 1/3 cup Hershey’s Cocoa to
flour mixture.
Pan Recipe: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan.
Bake at 375 degrees Fahrenheit 20 minutes or until lightly browned. Cool
completely; cut into bars. About 4 dozen bars.
Skor & Chocolate Chip Cookies: Use 1 cup finely chopped Skor bars and 1 cup
Hershey’s Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips;
omit nuts. Drop and bake as directed.
Ice Cream Sandwich: Press one small scoop of vanilla ice cream between two
cookies.
High Altitude Directions
Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon.
Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to
2/3 cup. Add 1/2 teaspoon water with flour. Bake at 375 degrees Fahrenheit,
5 to 7 minutes or until top is light golden with golden brown edges.
Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
60 Cookies
