| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
American |
Cookies and, Bars |
72 |
Servings |
INGREDIENTS
| 1 |
c |
Butter; softened |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Packed light brown sugar |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 2 1/4 |
c |
Unsifted all-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
c |
(12-oz. package) Hershey's semisweet chocolate chips |
| 1 |
c |
Chopped nuts (optional) |
INSTRUCTIONS
Preheat oven to 375 degrees.
1. Cream butter, sugar, brown sugar and vanilla in large mixer bowl until
light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt;
gradually add to creamed mixture. Beat well. Stir in chocolate chips and
nuts.
2. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees
for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from
cookie sheet; cool completely on wire rack.
VARIATION Milk Chocolate Chip Cookies: Substitute 2 cups (11.5-ounce
package) Hershey's Milk Chocolate Chips for the semi-sweet chocolate chips.
Yield: About 6 dozen cookies.
Submitted by Helen Simmons <simmons@northcoast.com> Happy First Birthday to
TNT, October 16, 1997.
Recipe by: Hershey's Chocolate Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
simmons@northcoast.com on Oct 16, 1997
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”