Hershey's Soft and Chewy Chocolate Chip Cookies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
13 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
Description
This cookie recipe balances softened butter, sugars, and light corn syrup to create a soft brownie-like base, with vanilla for aroma. Flour, baking soda, and salt unify the structure and leavening. Beating the sugars and butter until fluffy aerates the dough, which contributes to softness. Chilling for several hours firms the dough, allowing gentle spreading and preventing overly thin cookies.
Baking at 350°F yields cookies with a golden hue, tender centres, and chewy edges. Adding extra chocolate chips on top before baking enhances their visual appeal. Allowing resting spots between dough mounds helps ensure individual cookies bake evenly.
These cookies pair well as a classic snack or dessert, appealing to those who enjoy soft-textured chocolate chip cookies over crisp ones. They store well at room temperature for a week and freeze nicely for longer storage. The dough can be refrigerated or frozen in advance to bake fresh batches as desired.
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 egg large
- 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
- Refrigerate dough at least 3 hours for better cookie shape and texture.
- Store baked cookies airtight for up to one week or freeze for up to six months.
- Unbaked dough can be refrigerated for up to five days or frozen up to four months, allowing flexible baking schedules.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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