Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.
Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch (39x27x2.5-cm) jelly-roll pan. Bake at 375°F (190°C) for 20 minutes or until lightly browned. Cool completely; cut into bars.
CHIPITS "PERFECTLY CHOCOLATE" Chocolate Chip Cookies: Simply add 1/3 cup (75 mL) HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.
CHIPITS SKOR & Chocolate Chip Cookies: Use 1 cup (250 mL) of CHIPITS SKOR Toffee Bits and 1 cup (250 mL) CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips in place of 2 cups (500 mL) chocolate chips; omit nuts. Drop and bake as directed.
Ice Cream Sandwich: Press one small scoop vanilla ice cream between two cookies.