Hershey’s Chocolate Chip Cookie Recipe

This is the classic chocolate chip cookie recipe that has been a favorite for decades, known for its soft, chewy center and crispy edges. It uses simple pantry ingredients and Hershey’s chocolate chips (or any semisweet chips) to create a perfectly balanced, crowd-pleasing cookie. The combination of white and brown sugars gives it that signature flavor and texture that makes it a go-to for bakers of all skill levels.

Ingredients

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (340 g) Hershey’s semisweet chocolate chips (or any brand)

Instructions

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed just until combined. Do not overmix.
5. Fold in the chocolate chips with a spatula or wooden spoon until evenly distributed.
6. Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft. For a chewier cookie, bake on the shorter end; for crispier, bake longer.
8. Remove from the oven and let the cookies cool on the baking sheets for 2 minutes. Then transfer to a wire rack to cool completely.

Tips

• Butter temperature: Make sure your butter is softened but not melted. Cold butter won’t cream properly, and melted butter will make the cookies spread too thin.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, making cookies dry.
• Chill the dough (optional): For thicker cookies, chill the dough for 30 minutes to 1 hour before baking. This reduces spreading and enhances flavor.
• Don’t overbake: Cookies continue to set as they cool. Pull them out when the edges are golden but the centers look slightly underdone for a soft, chewy texture.

Serving Suggestions

These cookies are perfect with a cold glass of milk, a scoop of vanilla ice cream, or as a base for ice cream sandwiches. They also make great additions to dessert platters, lunchboxes, or as a sweet treat with coffee or tea.

Variations

• Nutty: Add 1 cup (120 g) of chopped walnuts or pecans along with the chocolate chips.
• Double Chocolate: Replace 1/4 cup (30 g) of the all-purpose flour with 1/4 cup (25 g) of unsweetened cocoa powder for a chocolate cookie base.
• Oatmeal: Substitute 1 cup (80 g) of the flour with 1 cup (80 g) of old-fashioned oats for a heartier texture.
• White Chocolate Macadamia: Swap the semisweet chips for white chocolate chips and add 3/4 cup (100 g) of chopped macadamia nuts.

Storage and Reheating

Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake frozen dough directly from the freezer, adding 1-2 minutes to the baking time. To reheat baked cookies, place them on a baking sheet in a 300°F (150°C) oven for 5 minutes, or microwave for 10-15 seconds for a just-baked feel.

Frequently Asked Questions

Can I use salted butter? Yes, but reduce the added salt to 1/4 teaspoon to avoid overly salty cookies.

Why did my cookies spread too much? This usually happens if the butter was too soft or melted, or if the dough wasn’t chilled. Make sure your butter is at room temperature but still firm, and consider chilling the dough for 30 minutes before baking.

Can I use whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor, but the cookies will be denser and slightly less tender.

How do I make cookies softer? Use more brown sugar than white (you can use 1 cup brown and 1/2 cup white), slightly underbake them, and store them with a slice of bread in the container to retain moisture.

Can I freeze the baked cookies? Yes, baked cookies freeze well. Place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 3 months. Thaw at room temperature or reheat directly.

What if I don’t have Hershey’s chips? Any semisweet or milk chocolate chips will work. You can also chop a chocolate bar into chunks for a different texture.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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