- 25 mins
Ingredients
- 2-1/4 cups all-purpose flour
- 1/3 cup HERSHEY'S Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine , softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- 1 cup chopped nuts (optional)
Preparation
Step 1
1 Heat oven to 375°F.
2 Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3 Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Makes about 5 dozen cookies.
PAN RECIPE: Prepare batter as above. Spread batter evenly in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. for 20 to 22 minutes or until cookie begins to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 48 bars.