Description
Classic Hershey Chocolate Chip Cookies that are soft, chewy, and packed with semi-sweet chocolate chips. Perfectly balanced with a hint of vanilla and optional nuts for added crunch, these homemade cookies bake up golden brown around the edges with a gooey center.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups Hershey’s semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- Mix the wet ingredients: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Add the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate chips: Stir in the Hershey’s semi-sweet chocolate chips and chopped nuts if using. The dough should be thick and sticky.
- Scoop the dough: Use a spoon or cookie scoop to drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie for spreading.
- Bake: Bake for 9 to 11 minutes, or until the cookies are golden brown around the edges but still soft in the center. Watch carefully to prevent overbaking.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy: Once cooled, enjoy your warm, gooey, and delicious Hershey chocolate chip cookies!
Notes
- For extra gooey cookies, slightly underbake and let them finish setting on the baking sheet.
- Optional nuts add a nice crunch, but can be omitted for a nut-free version.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Dough can be frozen in portions and baked fresh when ready.
- Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
