• 2-1/4 cups (560mL) all-purpose flour
• 1 teaspoon (5mL) baking soda
• 1/2 teaspoon (2mL) salt
• 1 cup (250mL) butter, softened
• 3/4 cup (175mL) granulated sugar
• 3/4 cup (175mL) packed light brown sugar
• 1 teaspoon (5mL) vanilla extract
• 2 eggs
• 2 cups (500mL) HERSHEY'S Semi-Sweet Chocolate Chips
• 1 cup (250mL) chopped nuts(optional)

1. 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.
2. Heat oven to 375°F. 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 15-1/2x10-1/2x1-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. ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies. HIGH ALTITUDE DIRECTIONS (classic cookies): - Increase flour to 2-2/3 cups. - Decrease baking soda to 3/4 teaspoon. - Decrease granulated sugar to 2/3 cup. - Decrease packed light brown sugar to 2/3 cup. - Add 1/2 teaspoon water with flour. - Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.

Bake Time: 8 to 10 minutes
Yield: 5 dozen cookies