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2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine
3/4 cup granulated sugar
1 teaspoon baking soda
2-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
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.
not as good as I anticipated - almost too much chocolate
A perfect cookie for chocolate lovers!
I like to use white chips instead of milk or dark chocolate. I also like to add dried cherries.
This recipe is very versatile and pretty fool-proof. You can use whatever type of chips (virtually any flavor will work). Use a small melon-ball sized scoop to dispense batter onto the cookie sheet and you will yield exactly 5 dozen cookies.
These are moist and chewy. you can change the flavor of chips you use.
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