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Hershey's Soft and Chewy Chocolate Chip Cookies
4.9 from 51 votes

Hershey's Soft and Chewy Chocolate Chip Cookies

Hershey's Soft and Chewy Chocolate Chip Cookies feature a tender crumb with a slightly chewy texture, built from a butter-rich dough with both light brown and granulated sugars. Light corn syrup adds extra moisture and softness. The dough is chilled before baking, helping maintain soft edges and controlled spreading. Semi-sweet chocolate chips add deep chocolate bursts throughout. These cookies keep well, with dough and finished cookies storing easily.

Prep Time
10 mins
Cook Time
13 mins
Chill Time
3 hrs
Total Time
3 hrs 23 mins
Servings: 20
Calories: 282 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Stop, scrape down the sides of the bowl, and add the corn syrup, egg, vanilla, and beat until well mixed; set aside.
  3. 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.
  4. Add the chocolate chips and beat on low speed until just combined.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 282

% 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.