HERSHEY'S Classic Chocolate Chip Cookies
Print Category Chocolate Thematic No thematic Source HERSHEY Evaluation
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Ingeedients
- 2-1/4 cups (560mL) all-purpose flour
- 1 teaspoon (5mL) baking soda
- 1/2 teaspoon (2mL) salt
- 1 cup (250mL) butter, softened
- 3/4 cup (175mL) granulated sugar
- 3/4 cup (175mL) packed light brown sugar
- 1 teaspoon (5mL) vanilla extract
- 2 eggs
- 2 cups (500mL) HERSHEY'S Semi-Sweet Chocolate Chips
- 1 cup (250mL) chopped nuts(optional)
Directions
- 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.
- Heat oven to 375°F. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-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.
Cook commentary
Bake Time: 8 to 10 minutes
Yield: 5 dozen cookies
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