Hershey's Soft and Chewy Chocolate Chip Cookies
User Reviews
4.9
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Chill Time
3 hrs
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Total Time
3 hrs 23 mins
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Servings
20
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Calories
282 kcal
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Course
Baked Goods
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Cuisine
American
Hershey's Soft and Chewy Chocolate Chip Cookies
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An old-time recipe that's a keeper!! Chocolaty, buttery, soft cookie PERFECTION!! If you need a recipe so your cookies stay ultra soft for days, this is the one!!
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Ingredients
- 1 cup butter softened (2 sticks, I use unsalted)
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- ¼ cup light corn syrup light-colored, not lite
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 12 ounces chocolate chips I use semi-sweet, original recipe uses milk
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, sugars, and beat on medium-high speed until light and fluffy.
- Stop, scrape down the sides of the bowl, and add the corn syrup, egg, vanilla, and beat until well mixed; set aside.
- To a medium bowl, add the flour, baking soda, salt, and stir to combine. Gradually add the flour mixture to the butter mixture and beat on low speed until dough forms; don’t overmix.
- Add the chocolate chips and beat on low speed until just combined.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten very slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chocolate chips from the underside for a nice visual pop of chocolate.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet).
- Bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- From Best-Loved Cookies.
Nutrition Information
Show Details
Serving
1
Calories
282kcal
(14%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Cholesterol
34mg
(11%)
Sodium
173mg
(7%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 282kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 34mg | 11% |
| Sodium | 173mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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