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Home > Recipes > Indulgent Bake Shop Chocolate Chunk Cookies

Indulgent Bake Shop Chocolate Chunk Cookies Recipe

Indulgent Bake Shop Chocolate Chunk Cookies
  • Quick & Easy

  • Beginner

  • Summer

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Prep Time:
20 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 4 pkgs. (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bars
  • 1 cup (2 sticks) butter or margarine, 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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HERSHEY'S Kitchens Reviews

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  • 4 stars

    10/17/2010

    These cookies were awesome. It's been awhile since I baked cookies from scratch since the last time the cookies did not taste all that good. Unfortunately the store did not have any Hershey's baking products so I used a different brand of chocolate bars plus added some milk chocolate chips to the batter.

  • 5 stars

    1/22/2013

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