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
- Butter – Butter adds rich flavor to every bite, and 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 cookie’s sweetness while simultaneously making its 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
- Be patient and let the dough chill in the fridge for 30 minutes to two hours. I know, I know, but it helps the cookies hold their shape. And there’s nothing worse than a flat cookie!
- Keep the dough in the fridge between batches. I always make these in bulk, and 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 it.
- Don’t worry about the whole salted vs. unsalted butter debate – use whatever you have. Recipes typically call for unsalted butter to control the salt levels in your recipe. But I like the extra salt!
- The only exception is if you’re adding salty extras, like potato chips.
- Don’t use salted butter if you plan to add sea salt to the top.
- Speaking of butter… make sure it is at a cool room temperature. You don’t want it too melty or greasy; otherwise, your cookies will spread too much.
- Press a finger into the butter, and if it leaves an indent without too much pressure, it should be good to go.
- If your finger drops straight through the block, it’s too soft.
- If you’ve run out of brown sugar, make up the extra with white granulated sugar (or vice-versa). Use the same amount (1- 1/2 cups sugar total). The cookies will be a bit crisper and lighter but still yummy.
- Or make your own brown sugar by adding molasses to white sugar!
- If you prefer chewier cookies, add an extra egg yolk. It’s a small thing, but it makes a big difference.
- A small ice cream scoop works really well to portion the cookie dough. It ensures they’re even, which means they’ll all bake at the same rate.
- 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.
- Even if you don’t enjoy super chewy cookies, don’t overbake them! They won’t just be crispy, they’ll be dry too.
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 1 butter (2 sticks), softened
3/4 cup 3/4 granulated (white) sugar
3/4 cup 3/4 light brown sugar, packed
1 teaspoon 1 vanilla extract
2 large 2 eggs
2 1/4 cups 2 1/4 all-purpose flour
1 teaspoon 1 baking soda
1/2 teaspoon 1/2 salt
2 cups 2 Hershey’s Chocolate Chips (flavor of your choice: dark, white, milk)
- Optional Ingredients
1 cup 1 (total) of your extras. Nuts, caramel candies, butterscotch chips, crushed potato chips, crushed pretzels, and/or marshmallows. Or any other of your favorite things.
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 two 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 (175°C).
- 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 1-7 above. EXCEPT: Preheat the oven to 375 degrees Fahrenheit (190°C).
- 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.
