Hershey’s Soft and Chewy Chocolate Chip Cookies
The ultimate comfort food, Hershey’s Soft and Chewy Chocolate Chip Cookies are soft, chewy, and loaded with chocolate. Perfect for any occasion, these cookies will satisfy your sweet tooth. Bake a batch tonight for a delightful treat!
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.
Notes
Tip 1: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Tip 2: 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.
Tip 3: Consider adding nuts or different kinds of chocolate chips to change up the flavor profile.
Tip 4: Serve cookies warm with a glass of cold milk for the ultimate treat.
Tip 5: Make a double batch and share with friends or save for later when cravings hit!