Joanna Fisch inspired by a trip Hershey, PA

Toll House Chocolate Chip Cookies

2 1/4-cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package)
Semi-sweet chocolate morsels

Preheat oven to 350 degrees.
Combine flour, baking soda and salt in a small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake for 9 to 11 minutes or until golden brown.  Cool in pan on wire rack.  Makes 5 dozen cookies.

The Hershey School Chocolate Recipes

Chocolate Desserts as heard on Food News and Views

Chocolate Mousse
The Hotel Hershey Culinary Team, from The Hotel Hershey
2-2/3 cups (16 oz)  HERSHEY’S Semi-Sweet Chocolate Chips
4 yolks
3 ounces sugar
1 quart cream (whipped soft)  
Whip cream and set aside. Melt the chocolate. Cook the sugar to 245 degrees and add to the yolks slowly and allow to incorporate. Whip until double in volume then gently fold in melted chocolate and cream.

Superfudgy Saucepan Brownies
The Hershey School

1 cup flour
1 tsp. baking powder
1/2 tsp. salt
6 squares unsweetened baking chocolate
2 cups sugar
2/3 cup margarine
4 eggs
2 tsp. vanilla

Mix flour, baking powder and salt, then set aside. In large saucepan, melt chocolate and margarine over low heat. Stir in sugar, eggs, vanilla and flour mixture. Turn into greased 13” x 9” x 2” pan. Bake at 350º for 25 minutes. Cool in pan on rack.


Cocoa and Ancho Chili Dry Rub

Ken Gladysz, Executive Chef at The Hotel Hershey

1/2 cup brown sugar, firmly packed
1/2 cup ancho chili powder
1/4 cup HERSHEY’S Cocoa

2 tablespoons espresso coffee
1 tablespoon onion powder
1/2 teaspoon cinnamon, ground
1 tablespoon kosher salt
1 tablespoon black pepper, freshly ground


Combine all ingredients in a bowl and mix well. Place rub into blender and blend on low for 30 seconds to thoroughly incorporate. Store in air-tight container.
Yield: 1 1/2 cups

Meatloaf is quick on a sheet pan

This is the perfect time of year for meatloaf and mashed potatoes. My secret is to bake meatloaf on a sheet pan, which allows hot air to circulate all around the meat for quick cooking.

While it’s in the oven, you can whip up tasty mashed potatoes. Don’t be put off by all the garlic; boiling tames its flavor. Alternatively, cut two 6- to 8-ounce potatoes in half, bake them with the meatloaf and serve with sour cream and chives.

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