Recipe: Hershey's Classic Chocolate Chip Cookies with Variations

HERSHEY'S CLASSIC CHOCOLATE CHIP COOKIES

3/4 cup granulated sugar
1 cup (2 sticks) butter, softened
3/4 cup packed light brown sugar
2-1/4 cups all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup chopped nuts (optional)
2 cups (12-oz. pkg.) Hershey's Semi-Sweet Chocolate Chips
1 teaspoon baking soda
1 teaspoon vanilla extract

Heat oven to 375 degrees 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.

VARIATIONS:

PAN RECIPE:
Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375F. 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 375F, 5 to 7 minutes or until top is light golden with golden brown edges.

Makes: About 5 dozen cookies
Source: Hershey's