If you love chocolate chip cookies as I do, then one recipe is never enough. Hershey’s may be best known for their nostalgic bars of milk chocolate, but they should be best known for these perfectly baked, soft, and chewy Hershey chocolate chip cookies!
These are classic Hershey Chocolate Chip Cookies that makes a great cookie, every time. Add a cold glass of milk, and it may just be the perfect afternoon treat. Perfectly studded with melty chocolatey goodness—I can never resist eating the first one while it’s still warm.
The ingredients that separate these cookies from other types of chocolate chip cookies, is the Hershey’s milk chocolate chips rather than the standard semisweet chips. It’s funny how the difference between semisweet and milk chocolate chips changes the experience and overall flavor of the cookie.
Semisweet makes the cookie have a more pronounced chocolate flavor while the milk chocolate still tastes chocolate but allows the butteriness of the cookie to take center stage. Let me tell you, this recipe is a keeper!
Golden edges, soft center, plenty of chocolate chips—you can’t go wrong with these Hershey chocolate chip cookies. Make a plan to share—because you will eat every last one of these. A casual dessert, an extra special afternoon snack, a treat made to share—everyone loves a chocolate chip cookie.
And there’s a reason that the Hershey chocolate bar has been one of the most popular chocolates since its introduction in 1900—it’s good chocolate!
If you love chocolate chip cookies as much as we do, I have more recipes I know you will love! Check these out next time you need a cookie!
- Chocolate chunk cookies -Honestly, better than bakery cookies.
- Peanut butter chocolate chip cookies recipe– My sister Christine’s famous recipe.
- Toll house cookies – The classic and the original!
- Bisquick chocolate chip cookies – Super easy and delicious. Bisquick does it again!
So consider yourself warned! You just might eat them all……I sure did!! Let’s bake these
Ingredients For Hershey Chocolate Chip Cookies
- flour
- baking soda
- salt
- butter
- granulated sugar
- light brown sugar
- vanilla extract
- eggs
- Hershey’s semi-sweet chocolate chips
- nuts (optional)
Tips
Ungreased baking sheet
Because this recipe has enough fat in the batter, the cookies are best baked on an ungreased baking sheet. No nonstick cooking spray or parchment need. I use a spatula to get them to easily release from the baking sheet
Do I Have to Chill the Dough?
The original recipe doesn’t call for chilling the dough. That said, I prefer baked cookies when they have been chilled. The chilling keeps the cookies a little thicker (these aren’t very thick either way), they spread less, and it helps create that chewy texture my family loves.
So, No, you don’t have to. It comes down to a matter of preference.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Homemade cookies can be kept in the fridge for a week.
- Can You Freeze This? Freeze hershey’s chocolate chip cookies for up to 8 months. You can freeze cookie dough too for up to 6 months.
- Make-Ahead Tips: Assemble the cookies and refrigerate them overnight.
- Food Safety: Here’s an article citing how long freshly baked cookies last, and here’s one regarding the cookie dough.
Variations
- Can you use Hershey bars instead of chocolate chips? Yes. Roughly chop it into small chunks and use it in place of the chips.
- Switch the chips: The original Hershey chocolate chip cookies use their milk chocolate chips in the recipe. Any type will work deliciously. White chips, semisweet, dark chocolate butterscotch, or peanut butter, it’s up to you.
Serving Recommendations
All these Hershey chocolate chip cookies need is a tall, cold glass of milk for dunking. Coffee and tea are great to serve with these as well!
How to Make Hershey Chocolate Chip Cookies
- Whisk the dry ingredients.
- Combine butter and the sugars.
- Mix and add eggs.
- Gradually add flour and butter mixture.
- Mix until well combined.
- Add in chocolate chips and nuts.
- Mix. Scoop the dough. Refrigerate.
- Bake and let it cool.
See full instructions below.
Indulge Your Cookie Cravings:
- Coconut Chocolate Chip Cookies
- Alton Brown Chocolate Chip Cookies
- Chocolate Chip Pudding Cookies
- Strawberry Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
Happy Baking!
Craving more delicious recipes?
I hope you’ll join our cooking family! Subscribe to Gonna Want Seconds and receive all our latest recipes delivered straight to your inbox! Absolutely free to you and we never share your email address.
Hershey Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (12 ounce) package Hershey semi-sweet chocolate chips
- 1 cup nuts, chopped-optional
Instructions
- In a large mixing bowl, whisk together flour (2 1/4 cups), baking soda (1 teaspoon), and salt (1/2 teaspoon); set aside.
- Using a handheld electric mixer, cream together butter (1 cup), granulated sugar (3/4 cup), brown sugar (3/4 cup), and vanilla (1 teaspoon).
- Add eggs (2) and beat well.
- Gradually add the flour mixture to butter mixture beat until well combined.
- Mix in chocolate chips and (12-ounce) nuts (if using) (1 cup).
- Use a medium cookie scoop to shape the dough. Arrange dough on the ungreased baking sheet, spaced at least 2 inches apart, cover with plastic wrap, and refrigerate for at least 3 hours, up to overnight.
- Preheat the oven to 350 °F (177 °C).
- Bake 8 to 10 minutes or until edges are lightly browned. Cool on baking sheet for 10 minutes then remove from baking sheet to wire rack. Cool completely.
Fans Also Made:
Notes
- Ungreased baking sheet - Because this recipe has enough fat in the batter, the cookies are best baked on an ungreased baking sheet. No nonstick cooking spray or parchment need. I use a spatula to get them to easily release from the baking sheet
- Do I have to chill the dough? The original recipe doesn’t call for chilling the dough. That said, I prefer baked cookies when they have been chilled. The chilling keeps the cookies a little thicker (these aren’t very thick either way), they spread less, and it helps create that chewy texture my family loves. So, No, you don’t have to. It comes down to a matter of preference.
- Can you use Hershey bars instead of chocolate chips? Yes. Roughly chop it into small chunks and use it in place of the chips.
- Switch the chips: The original Hershey chocolate chip cookies use their milk chocolate chips in the recipe. Any type will work deliciously. White chips, semisweet, dark chocolate butterscotch, or peanut butter, it’s up to you.
Nutrition
On your phone? Check the web story here.
OMG! The yummies and easiest!
Thank you, Laura 🙂