Hershey Chocolate Chip Cookies

Golden edges, soft center, plenty of chocolate chips—you can’t go wrong with these Hershey chocolate chip cookies.

Course Dessert

Cuisine American

Keyword Chip Cookies Recipe, Chocolate Chip Cookies Recipes, Hershey's Recipes

Prep Time 10

Cook Time 8

Refrigeration Time 3

Total Time 3 18

Servings cookies

Calories 281kcal

Author Kathleen

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.

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.