There’s nothing quite like a warm, homemade chocolate chip cookie fresh from the oven, and this Hershey Chocolate Chip Cookie recipe is an absolute showstopper that’ll have everyone asking for seconds! This classic treat combines the rich, decadent flavor of Hershey’s chocolate chips with buttery, perfectly soft-centered cookies that are crispy on the edges—exactly what cookie dreams are made of.
I absolutely love making these cookies because they’re so straightforward and foolproof, yet they taste like you spent hours perfecting them. The secret is in using quality Hershey’s chocolate chips and not overbaking them. When you pull these beauties from the oven, they should still look slightly underdone in the center—that’s what gives them that signature chewy texture that makes them absolutely irresistible.
What makes this recipe extra special is the perfect balance of brown sugar and granulated sugar, which creates those gorgeous caramelized edges while keeping the centers wonderfully tender. I’ve tested this recipe countless times to get the proportions just right, and I’m thrilled to share it with you today. These cookies are perfect for gift-giving, lunchbox treats, or simply satisfying a sweet craving on a Tuesday afternoon.
The beauty of this Hershey chocolate chip cookie recipe is its versatility. While the classic version is absolutely stunning, you can easily customize it by adding a pinch of sea salt on top before baking, mixing in some chopped walnuts or pecans, or even adding a teaspoon of vanilla extract for extra depth. Whether you’re a seasoned baker or just starting out, this recipe will become your go-to for chocolate chip cookies.
I recommend using an ice cream scoop to portion out your dough—it ensures even baking and uniform-sized cookies every time. Pro tip: chill your dough for at least two hours before baking for cookies with the most beautiful, undone centers and that coveted crispy-chewy texture.
For more cookie inspiration, check out my Best Heavy Cream Alfredo Sauce Recipe for that creamy, indulgent vibe, or explore Delicious Heavy Cream Pasta Recipe for more comfort food favorites. If you’re looking to balance sweet treats with savory dinners, my Easy Chicken Alfredo Recipe is absolutely divine.
For external baking inspiration, check out Bon Appétit’s cookie guides, Serious Eats’ comprehensive baking science articles, and New York Times Cooking for their tested cookie recipes.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups Hershey’s semi-sweet chocolate chips
- Optional: 1/2 teaspoon fleur de sel for topping
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside and don’t skip this step—it ensures even distribution of the leavening agent.
- In a large bowl, beat the softened butter with both the granulated sugar and brown sugar using an electric mixer on medium speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough for better texture.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Pour in the vanilla extract and mix until everything is fully combined and smooth.
- Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or using the mixer on low speed until just combined. Don’t overmix—you want to avoid developing too much gluten, which would make the cookies tough.
- Fold in the Hershey’s chocolate chips using a spatula or wooden spoon, making sure they’re evenly distributed throughout the dough.
- Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours. This resting period is crucial—it allows the flavors to meld and prevents the cookies from spreading too much during baking.
- After chilling, remove the dough from the refrigerator and scoop into 1.5-inch balls using an ice cream scoop or tablespoon. Place the dough balls about 2 inches apart on your prepared baking sheets.
- If using fleur de sel, sprinkle a tiny pinch on top of each dough ball before baking for a salted chocolate chip cookie variation.
- Bake in the preheated oven for 11-13 minutes, until the edges are golden brown but the centers still look slightly underdone and soft. This is the key to achieving that perfect chewy texture!
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes—they’ll continue to cook slightly from residual heat. Then transfer them to a wire cooling rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, though they rarely last that long!
Pro Tips
o The chilling step is not optional if you want the best results. It prevents excessive spreading and creates that coveted crispy edge with chewy center.
o Don’t overbake these cookies! They should look slightly underdone when you remove them from the oven. They’ll firm up as they cool.
o For extra decadent cookies, use Hershey’s Special Dark chocolate chips or a combination of semi-sweet and dark chocolate chips.
o If you prefer crispier cookies, bake for an additional 1-2 minutes, but start checking at 11 minutes to find your perfect texture preference.
o These cookies freeze beautifully. You can freeze the unbaked dough balls for up to 3 months and bake them straight from frozen—just add 1-2 extra minutes to the baking time.
o The vanilla extract makes a significant difference in the final flavor profile. Don’t skip it or substitute it with vanilla powder in equal amounts, as the liquid component matters for texture.
o For a thicker, chewier cookie, slightly underbake them and store in an airtight container with a slice of bread for a day. The moisture will distribute evenly.
o Metal baking sheets conduct heat differently than ceramic or glass. If using ceramic or glass, reduce the oven temperature by 25°F to prevent over-browning on the bottom.
o This recipe doubles beautifully if you’re baking for a crowd or want to stock your freezer with cookie dough.
o The brown sugar is crucial for the caramelized, complex flavor. Don’t substitute it entirely with granulated sugar or your cookies will taste flat.
o For softer, cake-like cookies, add 1/4 cup extra flour to the dry ingredients. For crispier cookies, reduce the brown sugar slightly and increase the granulated sugar.
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