OH MY GOODNESS!!! I made these cookies a week ago and they were really good! I added pecans, coconut, and coffee, along with the chocolate chips. I tried to make some today and a DISASTER!!! I put in 1-1/4 cup of flour instead of 2-1/4 cup!! A cup of flour short!!!!AHHHHHH!!! Well now Jason and I have some very flat buttery cookie crumble to put in ice cream.
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 SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
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 15-1/2x10-1/2x1-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 SPECIAL DARK Chocolate Chips or 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.
Serving Size: 1 cookie
Total Calories: 120
Amount Per Serving %DV *
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 45mg 2%
Total Carbohydrate 14g 5%
*Percent Daily Values are based on a 2,000 calorie diet.
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ummm... I just got home from work after hearing the disaster story of these cookies and I have to say that they're still delicious! They look a bit different, but I'm thinking that we can crumble them up and roll ice cream balls in them.
ReplyDeleteIf only they were a cup of butter short and still tasted this good!