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Indulgent Bake Shop Chocolate Chunk Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 4 pkgs. HERSHEY'S Semi-Sweet Chocolate Baking Bars (4 oz. each)
  • 1 cup butter or margarine (2 sticks) , softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped nuts (optional)

Directions

  • 1. Heat oven to 350°F. Cut chocolate into 1/2-inch pieces; set aside.
  • 2. Beat butter, brown sugar, granulated sugar and vanilla in large mixer bowl until thoroughly blended. Beat in eggs, one at a time, beating well after each addition.
  • 3. Stir together flour, baking soda and salt. Gradually beat into butter mixture. Stir in chocolate pieces and nuts, if desired. Drop by slightly rounded tablespoonfuls 2 inches apart on ungreased cookie sheet.
  • 4. Bake 11 to 13 minutes or until toasty brown. Cool 5 minutes on cookie sheet; remove to wire rack. Cool completely. Makes about 5-1/2 dozen cookies.

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