Chanales

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)

Directions:
1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.

HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY’S Cocoa to your favorite chocolate chip cookie recipe.

SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY’S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.

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