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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.

Chocolate Desserts as heard on Food News and Views

Chocolate Mousse
The Hotel Hershey Culinary Team, from The Hotel Hershey
Ingredients:
2-2/3 cups (16 oz)  HERSHEY’S Semi-Sweet Chocolate Chips
4 yolks
3 ounces sugar
1 quart cream (whipped soft)  
 
Directions:
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.

Directions:
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