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HERSHEY'S Milk Chocolate Chip Giant Cookies

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories240
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium100 mg4% DV
Total Carbohydrates31 g10% DV
Dietary Fiber2.0 g8% DV
Sugars24 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron2% DV
  Amount Per Serving % DV *
Calories240
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium100 mg4% DV
Total Carbohydrates31 g10% DV
Dietary Fiber2.0 g8% DV
Sugars24 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron2% DV
  • 1/2 cup granulated sugar
  • Ice cream (optional)
  • 6 tablespoons butter or margarine , softened
  • Frosting (optional)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup light brown sugar packed
  • 2 cups HERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.)
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda

Directions

  • 1. Heat oven to 350°F. Line two 9-inch round baking pans with foil.
  • 2. Beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. Add egg; beat well. Stir together flour and baking soda; add to butter mixture, beating until blended. Stir in milk chocolate chips. Spread half of batter into each prepared pan, spreading to 1-inch from edge. (Cookies will spread to edge when baking.)
  • 3. Bake 18 to 22 minutes or until lightly browned. Cool completely; carefully lift cookies from pan and remove foil. Frost, if desired. Cut each cookie into 8 wedges; serve topped with scoop of ice cream, if desired. Makes 16 servings.

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