Design Your Own Chocolate Cookie
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1. Heat oven to 375 F.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl
until creamy. Add eggs; beat well.
3. Stir together flour, cocoa and baking soda; gradually add to butter mixture,
beating until well blended. Drop by rounded teaspoons onto ungreased cookie
4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to
wire rack. Cool completely. About 5 dozen cookies.
CHOCOLATE CHOCOLATE CHIP COOKIES: Add 2 cups (one 12 or 11.5-pkg.) HERSHEY'S
Semi-Sweet, MINI CHIPS, SPECIAL DARK or Milk Chocolate Chips to basic chocolate
MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI
KISSES Milk Chocolates to basic chocolate batter.
MINT CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint
Chocolate Chips to basic chocolate batter.
RASPBERRY CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz. pkg.) HERSHEY'S
Raspberry Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY'S Vanilla
Milk Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS: Add 1-2/3 cups (one 10 or 11-oz.
pkg.) REESE'S Peanut Butter or REESE'S Peanut Butter and Milk Chocolate Chips to
basic chocolate batter.
CHOCOLATE COOKIES WITH TOFFEE: Add 1 to 1-1/4 cups HEATH BITS 'O BRICKLE Toffee
Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly
grease or paper-line cookie sheets.