Thick Chocolate Chip Cookies

In the spirit of Christmas, I ended up going into a bit of a baking frenzy. I’ve made two batches of oatmeal cookies, oatmeal scotchies, and multiple batches of this recipe of chocolate chip cookies! I found this particular recipe on the back of a bag of Hershey’s Milk Chocolate Chips and I certainly wasn’t disappointed.

Thick Chocolate Chip Cookies

 

These cookies are  thick and moist! For those that like their cookies crispy, cook them longer. These cookies were so good, that when I made a separate whole batch for my boyfriend’s Christmas party at his Air Force base,  they were gone that same day! Who doesn’t love Chocolate Chip cookies, right?

Plus, being the lazy cook/baker that I am, I was thrilled that these cookies did not require the chilling of dough (and therefore longer wait times–I like my cookies ready ASAP for “taste testing” 😛 ), or sifting, which I always feel obligated to do.  I didn’t add any chopped nuts to my recipe, but you can include them! I have no doubt that the recipe is delicious either way.  I’ll definitely be trying more of Hershey’s recipes in the future! Click here for the recipe or see below. Enjoy and happy holidays!

Thick Chocolate Chip Cookies
Recipe Type: Dessert
Author: Blogging with Dragons
Cook time:
Total time:
Serves: 5 dozen
Recipe from Hershey’s
Ingredients
  • 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)
Instructions
  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 5 dozen cookies.
  4. 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.

 

 

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Thick Chocolate Chip Cookies

Posted December 24, 2016 in Baking Recipes, Food

Tags: , ,

2 responses to “Thick Chocolate Chip Cookies

  1. [* Shield plugin marked this comment as “trash”. Reason: Failed GASP Bot Filter Test (checkbox) *]
    You know I’d eat like 10 batches of these, right? 😀 They sound amazing!

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