1 1/4 C BUTTER OR MARGARINE
3/4 C COCOA
2 C SUGAR
1 TSP BAKING SODA
2 EGGS
1/2 TSP SALT
2 TSP VANILLA
1 2/3 C (10 OUNCE PKG) HERSHEY'S VANILLA MILK CHIPS
2 C ALL-PURPOSE FLOUR

IN LARGE MIXER BOWL CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS AND VANILLA, BEAT WELL.
COMBINE FLOUR, COCOA, BAKING SODA AND SALT
GRADUALLY BLEND INTO CREAMED MIXTURE.
STIR IN VANILLA MILK CHIPS
DROP BY TEASPOONSFUL ONTO UNGREASED COOKIE SHEET.
BAKE 8-9 MINUTES AT 350.
COOKIES WILL BE SOFT.
THEY WILL PUFF DURING BAKING AND FLATTEN WHILE COOLING.
COOL SLIGHTLY ON COOKIE SHEET AND THEN REMOVE TO WIRE RACK FOR FURTHER COOLING.
MAKES ABOUT 4 1/2 DOZEN