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2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
3/4 cup chopped nuts
1. Heat oven to 350° F.
2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Combine flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 42 cookies.
Omg these are the best cookies I've ever created. They came out so perfect and moist that you'd never believe that they were homemade and not bought from a store. They look so perfect I don't even want to at them. Perfect in color, perfect in texture, and tastes perfect. I'm using this recipe for the rest of my life.
I will try this recipe again, even though I am disappointed in the first try. They are very flat, not at all like the picture. I think maybe it being a very warm summer day had something to do with this. The dough was kind of goopy and I think that I should have added another tablespoon of flour to compensate. The taste is very good, though, not too sweet. I like the idea of using both butter and shortening. All butter and they are always too flat. All shortening and they hold a nice shape, but the taste suffers. I also like the amount of cookies, some recipes make way more than I want. I think the recipe is worth trying again.
My most favourite Chocolate Chip Cookie recipe!
I love love love this recipe! It is my favorite chocolate chip cookie recipe - people always rave about it. It's the Special Dark Chocolate Chips that make a difference!
really good! just make sure you just scoop on the dough, cause it spreads quite fast!
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