Hi everyone! Hope your summer is going great so far!
A few weeks ago my family took a trip down to Hershey, PA. Yep, Hershey, PA is the birthplace of Hershey’s Chocolate!
There is a huge chocolate store there that contains pretty much any Hershey product you can imagine! Of course, I went for the Reese’s PB Cups but I also picked up another item – Milk Chocolate Chips! I figured that maybe chocolate chips taste “fresher” straight from Hershey…
Either way, I knew I had to bake something with them, so I turned to the back of the bag and discovered this amazing recipe for classic chocolate chip cookies! I was craving a warm batch of cookies on Friday night and these didn’t disappoint. They are definitely the best cookies I have made from scratch and even beat the boxed mix! YAY! They also bake great on parchment paper and Silpat baking mats.
(Excuse my cookies that ran into each other. They still tasted great and that’s what matters, right? 🙂 )
Give these a try and tell me what you think.
Enjoy and happy baking!
NOTE: I cut this recipe in half. Here are the measurements I used:
Half of 3/4 cup= 6 Tb.
Half of 2 1/4 cup= 1 cup + 1/8 cup
HERSHEY’S Classic Milk Chocolate Chip Cookies Recipe
from HERSHEY’S Kitchens
Yields about 4 doz.
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (11.5-oz. pkg.) HERSHEY’S Milk Chocolate Chips
- 1 cup chopped nuts (optional)
1. Heat oven to 375°F.
2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by 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. Makes about 4 dozen cookies.
Pan Recipe: Spread batter into greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 48 bars.