Recipe Chocolate Hershey's Classic Chocolate Chip Cookies
 

Hershey's Classic Chocolate Chip Cookies Hot

A recipe for Hershey's Classic Chocolate Chip Cookies. Follow the simple recipe instructions for Hershey's Classic Chocolate Chip Cookies shared by other home cooking experts.


Ingredients

2 1/4 c. All-purpose flour

1 Tsp. Baking soda

1/2 Tsp. Salt

1 c. Butter; softened

3/4 c. Granulated sugar

3/4 c. Packed light brown sugar

1 Tsp. Vanilla extract

2 Eggs

12 oz. Semi-Sweet Chocolate Chips (Hershey's)

1 c. Chopped nuts (optional)


Directions

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 Tsp. 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 15-1/2x10-1/2x1-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 and 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 Tsp. 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-Master compatible format by: Karen Mintzias

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