2 1/4 c All-purpose flour 1 ts Vanilla extract
1 ts Baking soda 2 Eggs
1/2 ts Salt 12 oz Semi-Sweet Chocolate Chips
1 c Butter; softened – (Hershey’s)
3/4 c Granulated sugar 1 c Chopped nuts (optional)
3/4 c Packed light brown sugar
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