Categories: Cookies 
      Yield: 60 cookies 
  
  2 1/4 c  All-purpose flour 
      1 ts Baking soda 
    1/2 ts Salt 
      1 c  Butter; softened 
    3/4 c  Granulated sugar 
    3/4 c  Packed light brown sugar 
      1 ts Vanilla extract 
      2    Eggs 
     12 oz Semi-Sweet Chocolate Chips 
           - (Hershey's) 
      1 c  Chopped nuts (optional) 
  
  Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda 
  and salt. In large bowl, beat butter, granulated sugar, brown sugar and 
  vanilla with electric 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. Bake 8 
  to 10 minutes or until lightly browned. Cool slightly; remove from 
  cookie sheet to wire rack. Cool completely. About 5 dozen cookies. 
   
  Classic Chocolate Chocolate Chip Cookies: Add 1/3 cup Hershey's Cocoa to 
  flour mixture. 
   
  Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll 
  pan. Bake at 375 degrees Fahrenheit 20 minutes or until lightly browned. 
  Cool completely; cut into bars. About 4 dozen bars. 
   
  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 of vanilla ice cream between 
  two cookies. 
   
  High Altitude Directions 
   
  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 degrees 
  Fahrenheit, 5 to 7 minutes or until top is light golden with golden 
  brown edges. 
   
  Hershey's is a registered trademark of Hershey Foods Corporation. 
  Recipe may be reprinted courtesy of the Hershey Kitchens. 
   
  Meal-Master compatible format by: Karen Mintzias