Hersheys Soft and Chewy Chocolate Chip Cookies
There’s something magical about biting into a warm, soft, and chewy chocolate chip cookie. The gooey chocolate melting in your mouth, combined with the delightful sweetness of the cookie dough, creates a moment of pure bliss. Today, I’m thrilled to share my version of the classic Hersheys Soft and Chewy Chocolate Chip Cookies that will satisfy all your cookie cravings! With simple ingredients and a straightforward process, you too can whip up a batch of these irresistible cookies in no time. Let’s dive in!
Top Reasons to Make Hersheys Soft and Chewy Chocolate Chip Cookies
- Irresistible Flavor: The combination of semi-sweet chocolate chips and rich buttery dough creates a taste that’s hard to beat.
- Quick and Easy: With minimal prep time, you can have these cookies ready to bake in just a few minutes.
- Perfectly Chewy: The addition of corn syrup ensures a soft texture that stays chewy even after a few days.
- Family Favorite: These cookies are sure to please kids and adults alike, making them perfect for any gathering.
- Customizable: You can easily adapt this recipe with your favorite mix-ins and variations!
The Essentials
- 1 cup butter, softened: Use unsalted butter for better control over the cookie’s sweetness.
- 1 cup light brown sugar, packed: This adds moisture and a deeper flavor to the cookies.
- 1 cup granulated sugar: Balances the richness of the brown sugar.
- 1 cup light corn syrup: Not the lite version; this gives the cookies their signature chewiness.
- 1 large egg: Essential for binding the ingredients together.
- 2 teaspoons vanilla extract: Adds warmth and depth to the cookie flavor.
- 2 cups all-purpose flour: The base of your cookie dough; make sure to spoon and level for accuracy.
- 1 teaspoon baking soda: Helps the cookies rise for that perfect texture.
- 1/2 teaspoon salt: Enhances the sweetness and balances flavors.
- 12 ounces chocolate chips: I recommend semi-sweet for the classic taste, but feel free to experiment!
Cook’s Kit
- Mixing Bowls: A large bowl for mixing the wet ingredients and a separate bowl for the dry ingredients.
- Measuring Cups and Spoons: Precision is key in baking; make sure you have these on hand.
- Silicone Spatula: Perfect for folding in the chocolate chips without overmixing.
- Baking Sheet: Line with parchment paper for easy cleanup and to prevent sticking.
- Wire Rack: Essential for cooling the cookies once they’re out of the oven.
Hersheys Soft and Chewy Chocolate Chip Cookies: Step-by-Step Guide
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and have that perfect golden-brown exterior.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until it’s light and fluffy. This should take about 2-3 minutes. Then, mix in the corn syrup, egg, and vanilla extract until fully combined.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure there are no lumps.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 5: Fold in the Chocolate Chips
Using a silicone spatula, gently fold in the chocolate chips. This is where you can get creative; feel free to add nuts or other mix-ins if you desire!
Step 6: Scoop the Dough
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.
Step 7: Bake!
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store them in an airtight container for later!
Ingredient Swaps & Substitutions
- Butter: You can use coconut oil for a dairy-free option, but the texture may vary slightly.
- Corn Syrup: Honey or maple syrup can be used, but they will alter the flavor and texture.
- Flour: For a gluten-free version, substitute with a 1:1 gluten-free baking flour.
- Chocolate Chips: Feel free to use dark chocolate or white chocolate chips depending on your preference.
Slip-Ups to Skip
- Don’t skip the chilling step if you have time; chilling the dough for at least 30 minutes can help the cookies maintain their shape.
- Measure your flour correctly! Spoon it into your measuring cup and level it off with a knife for accurate results.
- Overmixing the dough can lead to tough cookies, so mix until just combined.
- Keep an eye on the cookies while baking; they can go from perfectly baked to burnt in a matter of seconds!
Make Ahead Like a Pro
These cookies can be made ahead of time in a few different ways:
- Cookie Dough Freezing: Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag and store in the freezer for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
- Baked Cookies: Store baked cookies in an airtight container at room temperature for about a week. You can also freeze them for up to 3 months.
Helpful Q&A
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips will give the cookies a richer flavor, so feel free to swap them in for a delicious twist.
What should I do if my cookie dough is too sticky?
If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle and scoop.
How do I store leftover cookies?
Store your cookies in an airtight container at room temperature. You can also place a slice of bread in the container to help keep them soft!
Can I add nuts to the cookie recipe?
Yes! Chopped walnuts or pecans make a great addition to the cookie dough. Just ensure you adjust the chocolate chip quantity accordingly.
Cook This Next
Bring It to the Table
Whether you’re hosting a cozy gathering or simply indulging in a sweet treat for yourself, these Hersheys Soft and Chewy Chocolate Chip Cookies are sure to impress. Serve them warm with a glass of milk or pack them into lunchboxes for a delightful surprise. They also make wonderful gifts—who wouldn’t love a jar full of homemade cookies?
There’s nothing quite like the aroma of freshly baked cookies wafting through your kitchen, and with this easy recipe, you can create that warmth and comfort in your own home. So preheat that oven, gather your ingredients, and let’s make some magic happen with these Hersheys Soft and Chewy Chocolate Chip Cookies! Happy baking!
Hersheys Soft and Chewy Chocolate Chip Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Mix in corn syrup, egg, and vanilla extract until combined.
- Step 3: In another bowl, whisk together all-purpose flour, baking soda, and salt until no lumps remain.
- Step 4: Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Step 5: Fold in chocolate chips using a silicone spatula.
- Step 6: Drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each.
- Step 7: Bake for 10-12 minutes, until edges are lightly golden and centers appear slightly underbaked.
- Step 8: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes for better shape.
- Measure flour accurately to avoid tough cookies.
- Keep an eye on cookies while baking to prevent burning.
