Hershey’s Soft and Chewy Chocolate Chip Cookies
Growing up, there was nothing quite like the scent of freshly baked cookies wafting through the house, especially when those cookies were Hershey’s Soft and Chewy Chocolate Chip Cookies. I remember those rainy Saturday afternoons, huddled together with my family in the kitchen, laughter filling the air as we awaited the moment when those golden, gooey delights would emerge from the oven. Each bite was a warm hug, comforting and rich, a classic that never fails to bring a smile. Today, I want to share that same joy with you.
Recipe Snapshot
23 mins
10 mins
13 mins
Medium
150 kcal
2 g
Gluten-Free, Low FODMAP
7 g
Wooden Spoon, Mixing Bowl, Oven, Baking Sheet
Why This Hershey’s Soft and Chewy Chocolate Chip Cookies Is a Winner
They’re Perfectly Soft and Chewy
One of the standout features of these Hershey’s Soft and Chewy Chocolate Chip Cookies is their incredible texture. Imagine biting into a cookie that’s soft on the inside yet slightly crispy on the outside. It’s a wonderful contrast that makes each bite an experience. The secret lies in the balance of ingredients, especially the butter and sugars, which help to create that perfect chewy consistency.
They’re Loaded with Chocolate
When it comes to cookies, chocolate chips are a non-negotiable factor. These cookies are bursting with chocolate chips, making them a chocoholic’s dream. I always use semi-sweet chocolate for a balanced sweetness; every bite is a delightful explosion of chocolate goodness. You can even add extra chips on top before baking for that beautiful presentation.
They Make Any Occasion Special
Whether it’s a birthday party, a holiday gathering, or a simple family dinner, these cookies fit right in. They’re an easy crowd-pleaser, and honestly, who doesn’t love fresh cookies? I often find myself baking a double batch because they disappear in an instant, and I can’t help but share them with friends and family.
The Dough is Versatile
Not only are the finished cookies delicious, but the dough itself is also incredibly versatile. You can chill the dough and bake it later, or even freeze it for future cravings. This flexibility means you can enjoy warm cookies whenever the mood strikes. What’s better than that?
Simple Ingredients, Big Flavor
This recipe requires basic pantry ingredients, making it accessible to anyone who wants to try baking. You don’t need fancy equipment or hard-to-find items. Just a few staples like butter, sugar, and flour come together to create something extraordinary.
They Bring Back Fond Memories
Baking these cookies isn’t just about the end result; it’s a nostalgic journey. Each time I make Hershey’s Soft and Chewy Chocolate Chip Cookies, I’m reminded of those cherished moments in the kitchen with my loved ones. It’s a recipe that warms the heart as much as it satisfies the sweet tooth.
Ingredients for Hershey’s Soft and Chewy Chocolate Chip Cookies
Gathering the right ingredients is crucial for achieving the best flavor and texture in your cookies. For these Hershey’s Soft and Chewy Chocolate Chip Cookies, we rely on classic ingredients that work beautifully together. Each component plays a vital role in creating that perfect cookie experience.
- 1 cup butter, softened (2 sticks, I use unsalted) – This adds richness and moisture to the cookies.
- ¾ cup light brown sugar, packed – It contributes to the chewy texture and caramel flavor.
- ½ cup granulated sugar – For sweetness and a slightly crisp exterior.
- ¼ cup light corn syrup, light-colored, not lite – Helps keep the cookies soft and chewy.
- 1 large egg – Binds the ingredients together and adds moisture.
- 2 teaspoons vanilla – Enhances the overall flavor profile.
- 2 ½ cups all-purpose flour – The backbone of the cookies, providing structure.
- 1 teaspoon baking soda – Leavening agent that helps the cookies rise.
- ¼ teaspoon salt – Balances the sweetness and enhances flavor.
- 12 ounces chocolate chips, I use semi-sweet, original recipe uses milk – The star of the show, providing gooey chocolate goodness.
Directions for Hershey’s Soft and Chewy Chocolate Chip Cookies
Making these Hershey’s Soft and Chewy Chocolate Chip Cookies is a fun and straightforward process. I love how the kitchen fills with the aroma of baking cookies as they cook. Let’s dive into the steps to create your own batch of delicious cookies!
To start, grab your stand mixer or a large mixing bowl. Add the butter and both types of sugar to the bowl. Beat on medium-high speed until the mixture becomes light and fluffy. You should notice a pale color and a creamy texture.
Next, stop the mixer and scrape down the sides of the bowl. Add in the light corn syrup, egg, and vanilla. Beat again until everything is well mixed—this is where the flavors start to come together.
In a separate medium bowl, combine the flour, baking soda, and salt. Whisk them together to ensure even distribution of the leavening agents. Gradually add this dry mixture to your wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix; it’s okay if the dough is a bit lumpy.
Now it’s time to fold in the chocolate chips. Do this gently on low speed, just until they are evenly distributed throughout the dough. You should see chunks of chocolate in every scoop!
Using a large cookie scoop or your hands, form approximate ¼-cup mounds of dough. Roll them into balls and slightly flatten them. For a decorative touch, place a few extra chocolate chips on top of each mound, taken from the underside for better aesthetics.
Transfer the mounds onto a large plate or tray. Cover them with plastic wrap and refrigerate for at least 3 hours or up to 5 days. This chilling step is vital as it prevents the cookies from spreading too much during baking.
When you’re ready to bake, preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or silicone mats. Place your chilled cookie mounds on the baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading during baking.
Bake your cookies for about 12 to 13 minutes. Keep an eye on them; you want the edges to be set while the tops are still slightly glossy. It’s better to err on the side of underbaking, as they will firm up as they cool.
Once baked, allow the cookies to cool on the baking sheet for about 10 minutes. This resting period helps them set up properly. Afterward, you can enjoy them warm, or let them cool completely before storing.
Things Worth Knowing
- Chilling the dough: Don’t skip this step! Chilling the dough helps to control spreading and keeps your cookies thick and chewy.
- Mixing speeds: Start mixing on low speed when adding dry ingredients to prevent flour from flying everywhere.
- Cookie size: Using a consistent size for your cookie mounds ensures even baking and perfectly shaped cookies.
- Overbaking: Be cautious not to overbake your cookies; they will continue to set as they cool.
- Storage: Store cookies in an airtight container to maintain their freshness and chewiness.
Substitutions and Tips
If you’re looking to make the most of your baking experience with these cookies, here are some handy tips and substitution ideas:
- Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Freezing: You can freeze unbaked cookie dough for up to 4 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a bag.
- Variations: Consider adding nuts or different kinds of chocolate chips to change up the flavor profile.
- Serving: Serve cookies warm with a glass of cold milk for the ultimate treat.
- Batch baking: Make a double batch and share with friends or save for later when cravings hit!
Great Combinations for Hershey’s Soft and Chewy Chocolate Chip Cookies
These Hershey’s Soft and Chewy Chocolate Chip Cookies are versatile enough to pair well with a variety of delights:
- Ice Cream: These cookies are perfect for making an ice cream sandwich. A scoop of your favorite flavor between two warm cookies is simply heavenly.
- Milk: A classic pairing that never goes out of style. The creaminess of milk complements the sweetness of the cookies beautifully.
- Coffee: Enjoy these cookies with your morning coffee for a delightful start to your day.
- Fruit: Pair with fresh fruits like strawberries or bananas for a balanced dessert.
- Picnics: Great for packed lunches or picnics, just make sure to store them in an airtight container.
FAQ
Conclusion
In summary, Hershey’s Soft and Chewy Chocolate Chip Cookies are a timeless classic that brings joy with every bite. Their perfect balance of softness and chewiness, combined with rich chocolate, makes them irresistible. I encourage you to give this recipe a try and create your own sweet memories in the kitchen. Happy baking!
Hershey’s Soft and Chewy Chocolate Chip Cookies
Equipment
- Wooden Spoon
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 1 cup Butter softened (2 sticks, I use unsalted)
- ¾ cup Light Brown Sugar packed
- ½ cup Granulated Sugar
- ¼ cup Light Corn Syrup light-colored, not lite
- 1 large Egg
- 2 teaspoons Vanilla extract
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 12 ounces Chocolate Chips I use semi-sweet, original recipe uses milk
Instructions
- To start, grab your stand mixer or a large mixing bowl. Add the butter and both types of sugar to the bowl. Beat on medium-high speed until the mixture becomes light and fluffy. You should notice a pale color and a creamy texture.
- Next, stop the mixer and scrape down the sides of the bowl. Add in the light corn syrup, egg, and vanilla. Beat again until everything is well mixed—this is where the flavors start to come together.
- In a separate medium bowl, combine the flour, baking soda, and salt. Whisk them together to ensure even distribution of the leavening agents. Gradually add this dry mixture to your wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix; it’s okay if the dough is a bit lumpy.
- Now it’s time to fold in the chocolate chips. Do this gently on low speed, just until they are evenly distributed throughout the dough. You should see chunks of chocolate in every scoop!
- Using a large cookie scoop or your hands, form approximate ¼-cup mounds of dough. Roll them into balls and slightly flatten them. For a decorative touch, place a few extra chocolate chips on top of each mound, taken from the underside for better aesthetics.
- Transfer the mounds onto a large plate or tray. Cover them with plastic wrap and refrigerate for at least 3 hours or up to 5 days. This chilling step is vital as it prevents the cookies from spreading too much during baking.
- When you’re ready to bake, preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or silicone mats. Place your chilled cookie mounds on the baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading during baking.
- Bake your cookies for about 12 to 13 minutes. Keep an eye on them; you want the edges to be set while the tops are still slightly glossy. It’s better to err on the side of underbaking, as they will firm up as they cool.
- Once baked, allow the cookies to cool on the baking sheet for about 10 minutes. This resting period helps them set up properly. Afterward, you can enjoy them warm, or let them cool completely before storing.
