HERSHEY’S Classic Chocolate Chip Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups HERSHEY’S Semi-Sweet Chocolate Chips 12-oz. pkg.
- 1 cup chopped nuts optional
Instructions
- Heat oven to 375°F.
- Stir together flour, baking soda and salt.
- Beat butter, granulated sugar, brown sugar and vanilla in large bowl with 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.
Notes / Tips / Wine Advice:
PAN RECIPE:
Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan.
Bake at 375°F. 20 minutes or until lightly browned.
Cool completely; cut into bars. About 4 dozen bars. HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY’S Cocoa to your favorite chocolate chip cookie recipe. 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 vanilla ice cream between two cookies. HIGH ALTITUDE DIRECTIONS (classic cookies): – 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°F, 5 to 7 minutes or until top is light golden with golden brown edges.
Bake at 375°F. 20 minutes or until lightly browned.
Cool completely; cut into bars. About 4 dozen bars. HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY’S Cocoa to your favorite chocolate chip cookie recipe. 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 vanilla ice cream between two cookies. HIGH ALTITUDE DIRECTIONS (classic cookies): – 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°F, 5 to 7 minutes or until top is light golden with golden brown edges.
