Description
This classic Hershey Chocolate Chip Cookie recipe delivers soft, gooey, and perfectly golden cookies packed with rich Hershey’s semi-sweet chocolate chips. With a straightforward method and simple ingredients, these cookies are a timeless treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 2 cups Hershey’s semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix the wet ingredients: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Incorporate the vanilla extract, then add the eggs one at a time, mixing well after each addition to create a smooth batter.
- Add the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring just until combined to avoid overmixing and keep cookies tender.
- Fold in the chocolate chips: Gently fold in the Hershey’s semi-sweet chocolate chips and chopped nuts if using. The cookie dough should be thick and sticky by the end of this step.
- Scoop the dough: Using a spoon or cookie scoop, drop rounded tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheets in the oven and bake for 9 to 11 minutes, or until the edges turn golden brown while the centers remain soft. Watch closely to avoid overbaking.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This ensures the cookies set properly without breaking.
- Enjoy: Once cooled, savor your warm, gooey, and delicious Hershey chocolate chip cookies, perfect for sharing or indulging anytime.
Notes
- For chewier cookies, slightly underbake by removing them from the oven when centers look just set.
- Optional nuts add delightful crunch, but can be omitted for nut-free cookies.
- Storing cookies in an airtight container keeps them soft for several days.
- You can freeze cookie dough balls for up to 3 months; bake directly from frozen adding a minute or two to baking time.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
