Hershey’s Irresistible Chocolate Chip Cookie Recipe You’ll Love

Okay, so I just have to say it: every time I search for a foolproof hershey chocolate chip cookie recipe, I get like a million options and end up more confused than when I started. You know those nights when you crave classic, gooey chocolate chip cookies and nothing else will do? Yeah, been there. That’s why I’m sharing my Hershey’s milk chocolate chip cookie routine, so you actually get cookies that work. Real talk: these cookies have rescued me from more than a few bad days.

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Hershey Chocolate Chip Cookies

A classic, gooey chocolate chip cookie recipe that delivers on flavor and texture every time, with the flexibility for creative variations.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cookies

• 1 cup butter, softened Use room-temperature butter for best results.
• 3/4 cup brown sugar, packed Can be light or dark brown sugar.
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract Pure vanilla is recommended for best flavor.
• 2 large eggs Room temperature.
• 2 1/4 cups all-purpose flour Be cautious not to over-measure.
• 1 teaspoon baking soda
• 1/2 teaspoon salt Adjust based on personal preference.
• 2 cups Hershey chocolate chips Feel free to use alternatives or mix-ins.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the vanilla and eggs, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the chocolate chips.
7. Drop rounded tablespoons of dough onto parchment-lined baking sheets.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
9. Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks.

Notes

Store cookies in an airtight container at room temperature for 3-4 days. To freeze, freeze cookie dough balls and bake directly from the freezer, adding an extra minute or two to the baking time.

Variations of Hershey’s Chocolate Chip Cookies

All right, so you might be thinking, do I have to follow this hershey chocolate chip cookie recipe word for word? No way! Honestly, some of my best cookies came from random tweaks (hey, it’s called “experimentation”). For something different, you can toss in chopped pecans or walnuts for crunch. I even tried white chocolate chips once—surprisingly awesome. If you’re a salty-sweet fan, sprinkle a tiny bit of flaky salt on the dough before baking. Another fun swap: use dark Hershey’s bars chopped up instead of just chips. Melty chocolate pockets in every bite—ten outta ten! And if you’re feeling really wild, throw in a handful of toffee bits or swap a bit of the flour for rolled oats. See? This “hershey chocolate chip cookie recipe” is kinda like a blank canvas for all your wild cookie dreams.

Tips and Tricks for Perfect Cookies

The main secret to cookies that look like those bakery stacks is simple: don’t overmix. Seriously, when you add the flour, just mix until it’s barely blended, or else you’ll get dry, sad cookies. Chill your dough if you’ve got time; it makes a big difference in flavor. Use room temp butter for mixing; rock-hard butter ruins the vibe. And let’s talk trays: line ’em with parchment for even baking, plus way less cleanup. Wanna make ’em look extra pro? Save a few Hershey’s chips for pressing onto each dough ball before baking, trust me on this one. This hershey chocolate chip cookie recipe isn’t rocket science, but the little details make it legendary.

Common Mistakes to Avoid

Listen, I’ve botched this hershey chocolate chip cookie recipe enough times to know what NOT to do. First, melting the butter all the way makes the dough too sticky and the cookies spread out into weird blobs. Been there. Also, measuring your flour wrong? Heaping cups will give you little bricks, not chewy treats. And don’t overbake thinking they’ll be more “done”—they set as they cool. Pull ’em out when they’re golden at the edges and soft in the middle, even if you worry they’re underdone (I promise, they’re not). Oh, and check the oven temp with a cheap thermometer if you’re a worrywart like me. Silly, but it helps a ton.

“These cookies turned out *just* like my grandma’s. Followed the hershey chocolate chip cookie recipe here and got thick, chocolatey cookies everyone devoured. A+!”

Storage and Freezing Instructions

Here’s the deal: fresh cookies are epic, but sometimes you wanna pace yourself (or, you know, actually share). Store leftover cookies in an airtight container at room temp for 3-4 days. If they start to dry out, pop a slice of bread in the container—the bread gives up its moisture so the cookies stay soft. Freezing is another win; you can freeze cookie dough balls on a tray, then bag ’em up and stash for up to 3 months. Just bake a couple straight from the freezer, adding an extra minute or two to the time (game changer for late-night cravings). Already-baked cookies also freeze great; wrap individually and thaw when you’re ready for round two.

Nutritional Information

Okay, this one’s for the nutrition-curious (or if you’re just braggin’). The hershey chocolate chip cookie recipe, when followed to the letter, has about 140-160 calories per cookie, depending what extras you toss in. Each cookie gives you a little protein, some carbs for energy, and a bit of fat. Not exactly kale salad, but hey, balance is key. There’s a fair bit of sugar, as you’d guess—it’s a treat! If you need lower sugar, you can cut back a tiny bit or swap in some alternative sweetener, but honestly, classic always hits the spot.

Serving Suggestions

• Stack a few cookies and serve with a tall glass of cold milk—that classic never fails.
• Crumble cookies over vanilla ice cream (dangerously good, just warning ya).
• Wrap a stack with a cute ribbon for a gift anyone would actually want.
• Sandwich two cookies with marshmallow fluff or Nutella. Fair warning: you might eat the whole tray.

Ready for Cookie Fame?

That’s pretty much my go-to walk-through for a great batch of hershey chocolate chip cookies. Seriously, if you follow these tips, you’re on your way to bakery-level results from your own kitchen. Give it a try, and don’t stress if your first batch isn’t five-star restaurant perfect. Every new cook has that “well, these are….edible” moment. Now clear some time, preheat the oven, and get ready for the best-smelling house in the neighborhood!

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