I have to say, these Hershey’s chocolate chip cookies might just be the best darn cookies you’ll ever make.
Seriously, I can’t stop eating them!
Everyone loves chocolate chip cookies, right? I mean, have you ever met someone who turned one down?
Crunchy, chewy, buttery, sweet, salty, thick, thin… they’re incredible no matter what.
That said, some recipes are superior – like these Hershey’s chocolate chip cookies!
They have a flawless blend of white and brown sugar, making every bite chewy, tender, and loaded with caramelly goodness.
Feel free to add extras if you like (chopped nuts, M&Ms, etc.), but they’re perfect as is.
Hershey’s Chocolate Chip Cookies Recipe
While the average chocolate chip cookie is delicious, these Hershey’s chocolate chip cookies are D-E-L-E-C-T-A-B-L-E.
That’s because they are extra chocolatey. This recipe uses TWO WHOLE CUPS of delicious Hershey’s chocolate chips.
So, you know it’s gonna be insanely good.
These babies are everything you want in a chocolate chip cookie. The edges are buttery and golden, but the center is soft and chewy.
And did I mention how chocolatey they are? Sorry, but it bears repeating.
The best part is that this recipe is beginner-friendly. So no matter your baking skills, you can bring delicious joy to your house in no time.
Ingredients
Here’s what you’ll need:
- Butter – Butter adds rich flavor to every bite. It also creates a fabulously tender texture. Without butter, cookies would be brittle and dry.
- Granulated Sugar – For sweetness… duh. What’s a cookie without sugar? You’ll use white sugar for those perfectly crisp edges.
- Light Brown Sugar – Brown sugar for even more sweetness and a deeper, caramel-like flavor. Plus, it adds moisture, guaranteeing an amazingly chewy cookie.
- Vanilla – For extra flavor. When mixed with butter and sugar, it tastes almost like caramel!
- Eggs – This little ingredient does a lot! Eggs provide structure, flavor, leavening, and richness to your cookies.
- Flour – All-purpose flour is recommended because it has the most neutral flavor. But if you like a little extra nuttiness and heartiness, whole wheat works, too. Either way, you need it to form the structure of the cookies.
- Baking Soda – In order for cookies to look like cookies, they must have a gentle rise. And baking soda is the leavening agent that does just that.
- Salt- Salt balances the cookies’ sweetness while simultaneously making their flavor pop. Don’t underestimate the power of salt!
- Hershey’s Milk Chocolate Chips- These babies are the star of the show. They’re sweet, chocolatey, and taste like Heaven. However, you can also use Hershey’s Dark, White, Semi-Sweet, or chunks!
- Optional Ingredients– Nuts, butterscotch chips, caramel, chips, pretzels… all the good things. Add anything you like!
Tips for the Perfect Hershey’s Chocolate Chip Cookies
Check out these tips to ensure your cookies are perfect:
- Let the dough chill. I know, I know! It’s hard to be patient. But chilling the dough for 30 minutes to 2 hours helps the cookies hold their shape. There’s nothing worse than a flat cookie!
- Refrigerate the dough between batches. I always make these in bulk. It’s best to portion the dough and just grab what will fill your tray. Leave the rest in the fridge until you’re ready to bake more cookies.
- Don’t stress over butter. Recipes typically call for unsalted butter to control the salt levels in your recipe. But use whatever you have on hand. Plus, I like the extra salt! Do remember to set it out to warm to room temperature, though. If you don’t, your cookies will spread.
- Missing one of the sugars? That’s okay! If you’ve run out of brown sugar, make up the extra with white granulated sugar (or vice-versa). You’ll just need 1 1/2 cups of total sugar.
- Want chewier cookies? Add an extra egg yolk. It’s a small thing, but it makes a big difference.
- Scoop dough with an ice cream scoop. It works really well to portion the cookie dough. It ensures they’re even and will all bake at the same rate.
- Don’t overbake! Remove the cookies from the oven just before they look done (very lightly golden). They’ll finish cooking on the tray, and they’ll be super soft and gooey.
How to Store and Freeze Hershey’s Chocolate Chip Cookies
To Store:
Place fully cooled cookies into an airtight container and store at room temperature for up to a week.
If they start to harden, add a slice of bread, a tortilla, or an apple to the container. They will start to soften again, thanks to the extra moisture.
You can also store the raw dough in an airtight container in the fridge. It will last about 5 days.
To Freeze:
You can freeze both the dough and the baked cookies. In fact, I always make a double batch and freeze the dough for later!
To freeze the dough, portion it with a cookie scoop onto a tray and put the tray in the freezer.
Once the dough is solid, place the cookie dough balls in an airtight container or freezer-safe bag.
It will last up to 4 months.
When you’re ready to bake, take out as many cookie balls as you need and bake right from frozen. Just add a couple of minutes to the time in the oven!
To freeze baked cookies, add a single layer of cookies to a baking sheet. Put it in the freezer for a few hours.
Add them to an airtight container or freezer-safe bag when they’re solid. They will last up to 6 months.
More Cookie Recipes You’ll Love
Banana Pudding Cookies
Coffee Cookies
Butterscotch Cookies
Neiman Marcus Cookies
Heath Bar Cookies
Easy Hershey’s Chocolate Chip Cookies
60
servings25
minutes43
minutes90
kcalI have to say, these Hershey’s chocolate chip cookies might just be the best darn cookies you’ll ever make. Seriously, I can’t stop eating them!
Ingredients
1 cup (or 2 sticks) butter, softened
3/4 cup granulated (white) sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Hershey’s chocolate chips (of any flavor)
- Optional Ingredients
1 cup extra add-ins (see notes)
Instructions
- Add the butter, sugars, and vanilla to a large bowl (or the bowl of a stand mixer).
- Beat the butter, sugars, and vanilla with a hand mixer (or paddle attachment) on medium speed. It’s ready when it’s pale yellow, fluffy, and creamy; about 2 minutes.
- Add the eggs and beat on medium until they are well combined. The mixture will turn slightly more yellow.
- In a separate bowl, use a whisk to combine the flour, baking soda, and salt.
- Slowly add the flour mixture to the butter mixture until it is fully incorporated. Use a spatula to scrape the sides of the bowl as needed.
- Stir in the chocolate chips (and other mix-ins) by hand.
- Use a small spoon or ice cream scoop to drop 1-inch rounds onto an un-greased cookie sheet. Chill the dough for 30 minutes to 2 hours.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake for 8-10 minutes or until slightly golden. Remove from the oven and let them cool for 5 minutes. Then, move them to a cooling rack until completely cool.
- Directions for Cookie Bars
- Follow steps 1-8 above. EXCEPT: Preheat the oven to 375 degrees Fahrenheit.
- Spread the dough into a greased 15 x 10 x 1-inch jelly-roll pan. Bake for 20 minutes or until slightly golden.
- When it’s ready, let it cool completely in the pan. Then, cut into bars to serve.
Notes
- Add 1 cup TOTAL of optional mix-ins. These can include nuts, caramel candies, butterscotch chips, crushed potato chips, crushed pretzels, mini marshmallows, etc.
