hershey’s chocolate chip cookie recipe
The Best hershey’s chocolate chip cookie recipe
I also appreciate how this recipe is forgiving. You don’t need fancy tools or precise measurements—just a little flour, butter, sugar, and a handful of chocolate chips, and you’re golden. They’re great for everyday eating, but they also shine when you want something special, like for a holiday gathering or a birthday party. Plus, they’re a great way to enjoy a little indulgence without feeling guilty, since they’re made with simple, wholesome ingredients. My kids will eat a whole batch in one sitting, but I always keep a few stashed for myself—because sometimes, you just need that little bit of sweetness in your life.
Classic Hershey’s Chocolate Chip Cookies
A timeless treat with gooey chocolate chips and a chewy texture, perfect for any occasion. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup Hershey’s chocolate chips
- Optional: ½ cup chopped nuts
👨🍳Directions
-
1
Preheat oven to 375°F. In a medium bowl, whisk together flour, baking soda, and salt. -
2
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. -
3
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in chocolate chips and any optional nuts. -
4
Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 9 to 11 minutes, or until edges are golden.
🔧Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Hershey’s Chocolate Chip Cookies Works
❓ Frequently Asked Questions About Hershey’s Chocolate Chip Cookies
How do I ensure my cookies stay soft and chewy?
You can keep cookies soft by reducing baking time slightly—pull them out when the edges are just starting to brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Also, avoid overbaking by checking at 8–10 minutes (depending on your oven).
Why do my cookies spread so much?
Chocolate chip cookies spread due to a mix of fat (butter/oil) and heat. To control spread, use less butter (about ½ cup for 12 cookies) or a neutral oil like vegetable. Chill the dough for 30 minutes before baking to firm it up slightly.
Can I substitute brown sugar for white sugar in this recipe?
Yes, you can swap brown sugar for white sugar, but adjust the ratio to 1:1. Brown sugar adds moisture and caramelization, so it’s ideal for chewy texture. If using only white sugar, add an extra 1–2 tablespoons of butter to compensate for less moisture.
How long should I let the dough rest before baking?
Resting the dough for 30 minutes (refrigerated) or 15 minutes at room temperature helps the flour absorb the butter and sugar, leading to better structure. Skipping the rest can result in flat, dense cookies.
What’s the best way to store leftover cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage (up to 2 weeks), freeze them on a parchment-lined tray first, then transfer to a bag. Thaw at room temperature before serving.
