Hershey's Milk Chocolate Chip Giant Cookie

6 Tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
2 cups (11 1/2-ounce package) Hershey's Milk Chocolate Chips
Frosting (optional)
Ice cream (optional)


Preheat oven to 350°F. Line two 9-inch round baking pans with foil, extending foil over edges of pans.

Beat butter, granulated sugar, brown sugar and vailla until fluffy. Add egg; beat well. Stir together flour and baking soda; gradually add to butter mixture, beating until well blended. Stir in milk chocolate chips, Spread one half of batter into each prepared pan, spreading to 1 inch from edge. (Cookies will spread to edge when baking.)

Bake 18 to 22 minutes or until lightly browned. (Baking cookies on the middle rack of the oven one pan at a time will prevent uneven browning) Cool completely; carefully lift cookies from pans and remove foil. Frost, if desired. Cut each cookie into wedges; serve topped with scoop of ice cream, if desired.


Helpful Tips

Sugar will keep indefinitely stored in a container in a cool, dry place. Brown sugar dries out and hardens if exposed to air. Add an apple slice to the container to return moisture to the sugar.