Hershey Chocolate Chip Cookie Recipe: Is there anything more comforting than the smell of freshly baked chocolate chip cookies wafting through your kitchen? Probably not. And when those cookies are made with rich, creamy Hershey’s chocolate chips, you know you’re in for a treat. These cookies hit that perfect sweet spot between chewy and crispy, with gooey melted chocolate in every bite. Hershey’s has been a go-to brand for chocolate lovers for generations—and for good reason. Their chocolate chips bring an iconic flavor that makes every batch of cookies taste like home.
You don’t need to be a professional baker to make them either. With just a handful of simple ingredients and a little patience, you can whip up a batch of cookies that rival any bakery’s. Plus, making cookies from scratch lets you control the texture, sweetness, and even add your favorite extras. Want a hint of sea salt? Toss it in. Like your cookies with a bit of crunch? Add some chopped pecans. The beauty of baking is all about making it your own.
But what really makes these cookies unforgettable is that chocolate—Hershey’s signature semi-sweet chips that melt into pockets of pure bliss. Whether you’re baking for a holiday, a school event, or just because it’s a rainy day, this recipe never disappoints.
List of Ingredients You’ll Need
To make the best Hershey chocolate chip cookies, you’ll want to gather everything ahead of time. Here’s the full list of ingredients you’ll need:
Basic Pantry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Choosing the Right Hershey’s Chocolate Chips
- 2 cups Hershey’s Semi-Sweet Chocolate Chips (about one 12 oz. bag)
Want a more intense chocolate flavor? Swap in Hershey’s Special Dark chips or even mix half-and-half with milk chocolate for variety.
Optional Add-ins and Flavor Boosters
- 1 cup chopped walnuts or pecans
- 1/2 tsp cinnamon for a cozy spice note
- Flaky sea salt for sprinkling on top
Don’t underestimate the power of a few extras. They can turn a good cookie into an unforgettable one!
Kitchen Tools You’ll Need
Even the best ingredients can’t shine without the right tools. Here’s what you’ll need to pull off this recipe like a pro.
Essential Baking Equipment
- Mixing bowls (one large, one medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Silicone spatula or wooden spoon
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Optional Tools That Make Life Easier
- Cookie scoop for uniform cookies
- Digital kitchen scale (for precise measuring)
- Sifter (for aerating flour)
- Oven thermometer (to ensure accuracy)
When you’ve got your tools lined up, the whole baking process becomes smoother—and cleaner.
Prepping Before You Start
A little prep goes a long way when baking cookies. Set yourself up for success by getting organized.
Measuring Ingredients Accurately
Baking is a science. Level off your flour, brown sugar should be packed, and liquids should be at eye level when poured into measuring cups. Using a kitchen scale can make all the difference for consistent results.
Preheating the Oven and Prepping Pans
Set your oven to 375°F (190°C). While it’s heating, line your baking sheets with parchment paper. This not only prevents sticking but also promotes even baking and easier cleanup. Avoid greasing the pan directly—it can cause cookies to spread too much.
Once your ingredients and equipment are ready, you’re all set to start mixing!
Step-by-Step Guide to Making Hershey Chocolate Chip Cookies
Let’s break it down step-by-step so you can bake with confidence.
Step 1: Creaming Butter and Sugars
Start by placing the softened butter, granulated sugar, and brown sugar into a large mixing bowl. Using an electric mixer, beat the mixture on medium speed for about 2–3 minutes until it’s light and fluffy. This step is crucial—it incorporates air into the dough and helps create that perfect cookie texture.
Step 2: Adding Eggs and Vanilla Extract
Crack in the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until fully incorporated. The batter should now be smooth and slightly fluffy.
Step 3: Mixing the Dry Ingredients Separately
In a medium bowl, whisk together the flour, baking soda, and salt. Mixing the dry ingredients separately prevents clumps and ensures even distribution throughout the cookie dough.
Step 4: Combining Wet and Dry Ingredients
Slowly add the dry mixture into the wet mixture, about one-third at a time. Mix on low speed just until the flour disappears. Don’t overmix here, or you risk tough cookies.
Step 5: Folding in the Hershey’s Chocolate Chips
Now for the best part: gently fold in the Hershey’s chocolate chips using a spatula. This ensures they’re evenly distributed without breaking them apart.
Step 6: Scooping and Placing the Dough on Baking Sheets
Use a cookie scoop or spoon to drop tablespoon-sized mounds of dough onto your prepared baking sheets. Leave about 2 inches between each cookie, as they’ll spread while baking.
Step 7: Baking to Perfection
Bake for 9 to 11 minutes, or until the edges are golden and the centers still look slightly soft. Don’t wait until they look fully done—they’ll continue baking as they cool.
Step 8: Cooling and Storing the Cookies
Let the cookies sit on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely. Once cooled, store them in an airtight container at room temperature for up to 5 days.
Tips for the Best Chocolate Chip Cookies
Want bakery-level cookies from your home kitchen? These tips will help you level up your cookie game every single time.
How to Make Them Soft or Crispy
- For soft and chewy cookies: Use more brown sugar than white sugar, don’t overbake, and slightly underbake the centers. Brown sugar has more moisture, which helps create that irresistibly soft texture. Also, chilling your dough for 30 minutes before baking can prevent spreading and enhance chewiness.
- For thin and crispy cookies: Use more white sugar than brown, flatten the dough balls slightly before baking, and bake a minute or two longer. Using melted butter instead of softened butter also helps them spread more and crisp up.
Common Mistakes to Avoid
- Overmixing the dough: This can make the cookies tough. Mix just until the flour disappears.
- Wrong oven temperature: If your oven runs hot or cold, cookies won’t bake evenly. Use an oven thermometer to be sure.
- Using cold butter: This prevents proper creaming, affecting the cookie texture.
- Skipping parchment paper: It leads to uneven baking and sticking.
Mastering these basics can make your cookies turn out better than store-bought ones!
Fun Variations of the Recipe
Who says chocolate chip cookies have to be basic? Let’s spice things up with some exciting variations.
Double Chocolate Chip
Swap out 1/2 cup of flour for unsweetened cocoa powder and use Hershey’s Special Dark chips for an intense chocolate experience. These are rich, fudgy, and every chocoholic’s dream.
Hershey’s Kisses Center Cookies
Use the same dough, but roll it into balls and press a Hershey’s Kiss into the center right after baking. These make a fun twist on the traditional cookie and are always a hit at parties or holiday gatherings.
Nutty Chocolate Chip Delight
Add 1 cup of chopped pecans, walnuts, or almonds into the dough. The nuts add crunch and a toasty depth that pairs beautifully with melted chocolate.
Don’t be afraid to experiment with add-ins like white chocolate, dried cranberries, coconut flakes, or even a pinch of chili powder for something bold!
How to Store and Freeze Cookies
Nobody wants stale cookies, right? Let’s talk about keeping them fresh and delicious for as long as possible.
Short-Term Storage Tips
Once your cookies are fully cooled, place them in an airtight container with a slice of white bread. The bread helps retain moisture, keeping cookies soft for up to 5 days at room temperature. Avoid stacking warm cookies—they’ll get soggy fast.
Long-Term Freezing Hacks
You can freeze the dough or the baked cookies:
- To freeze dough: Scoop it into balls, place them on a baking sheet, and freeze until solid. Then store in a zip-top freezer bag for up to 3 months. Bake directly from frozen—just add 1–2 extra minutes.
- To freeze baked cookies: Let them cool completely, then store in airtight containers with parchment between layers. They’ll stay good for 2–3 months. Thaw at room temperature or warm in the microwave for a fresh-baked taste.
Perfect for prepping ahead or those late-night cookie cravings.
Perfect Cookie Pairings
Sure, cookies are great on their own—but pair them right, and they’re even better.
Best Drinks to Enjoy with Cookies
- Classic Milk: A cold glass of milk balances the sweetness and makes every bite smoother.
- Coffee: The bitterness of black coffee complements the richness of the chocolate.
- Hot Chocolate: Double the chocolate, double the joy.
- Vanilla Milkshakes: For the ultimate dessert combo.
Serving Suggestions
- Crumble cookies over ice cream.
- Make cookie sandwiches with marshmallow fluff or cream cheese frosting.
- Serve warm cookies with a drizzle of melted Hershey’s chocolate on top.
Cookies don’t just have to be a snack—they can be the star of the dessert table.
Gluten-Free or Vegan Options
You don’t have to miss out on the joy of cookies if you’re gluten-free or vegan.
Easy Substitutions
- For Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. Add 1/2 tsp xanthan gum if the mix doesn’t already include it.
- For Vegan:
- Use vegan butter or coconut oil.
- Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg).
- Make sure your chocolate chips are dairy-free—Hershey’s now offers some vegan-friendly options.
Still Tastes Like the Real Thing!
With the right substitutes, you won’t miss a thing. These cookies will still come out gooey, sweet, and packed with chocolate in every bite.
Nutrition Information
Here’s a general idea of what you’re consuming with each cookie. (These are estimates for a standard-sized cookie.)
| Nutrient | Amount (Per Cookie) |
|---|---|
| Calories | 180–210 |
| Total Fat | 9–11g |
| Saturated Fat | 5g |
| Carbohydrates | 25–28g |
| Sugar | 15–18g |
| Protein | 2–3g |
| Fiber | 1g |
Portion Control Tips
It’s easy to go overboard (we get it!), so bake smaller cookies or store them in individual zip bags for easy grab-and-go snacks. You can also reduce the sugar slightly if you prefer a less sweet bite.
Why Hershey’s is the Best for Chocolate Chip Cookies
With so many chocolate chip brands out there, why stick with Hershey’s? Simple: it’s consistent, classic, and full of flavor.
Flavor Profile of Hershey’s Chips
Hershey’s Semi-Sweet Chocolate Chips have a balanced sweetness with rich cocoa undertones. They melt just enough to create that gooey effect without disappearing into the dough, making every bite chocolatey and satisfying.
Comparing with Other Brands
- Nestlé Toll House: Sweeter and softer, but some find it too sugary.
- Ghirardelli: High-end and bolder in flavor, but pricier.
- Generic brands: Often waxy or artificial in taste.
Hershey’s hits the sweet spot in terms of price, availability, and quality. It’s the all-American classic for a reason.
Troubleshooting: What Went Wrong?
Cookies didn’t turn out like the pictures? Don’t worry, we’ve got fixes.
Flat Cookies
- Butter too soft or melted before mixing.
- Dough wasn’t chilled.
- Overcreaming the butter and sugar adds too much air.
Dry or Overbaked
- Left in the oven too long.
- Not enough fat or sugar in the dough.
- Measured flour incorrectly—always spoon and level, never scoop.
Adjust your approach next time and don’t give up—every baker has a “learning batch” or two.
FAQs about Hershey Chocolate Chip Cookie Recipe
Q1: Can I use salted butter instead of unsalted?
Yes! Just reduce the added salt by half.
Q2: Can I chill the dough overnight?
Absolutely—chilling improves flavor and texture. Let it sit at room temp for 10–15 mins before scooping.
Q3: What makes cookies rise and stay soft?
The combo of baking soda, creamed butter, and not overbaking. Keeping a bit of moisture in the dough helps, too.
Q4: Can I add oats to this recipe?
Yes, substitute 1/2 cup flour with rolled oats for texture and flavor.
Q5: Why are my cookies hard the next day?
They’ve lost moisture. Store with a slice of bread or reheat for 10 seconds in the microwave.
Conclusion
There you have it—a foolproof, flexible, and delicious Hershey Chocolate Chip Cookie recipe that’s as fun to make as it is to eat. Whether you’re baking for family, friends, or just treating yourself (yes, you deserve it), these cookies are a go-to classic that never fails to please. With the right ingredients, a little patience, and a love for chocolate, you’ll be baking like a pro in no time.
So roll up your sleeves, preheat that oven, and get ready to fill your kitchen with the smell of pure joy.
