Hershey Chocolate Chip Cookie Recipe: 7 Sweet Reasons to Bake Today

There’s just something about baking cookies from scratch that hits different, you know? The soft whir of the mixer, that cozy smell of vanilla filling the air — it’s a whole vibe. And if you’ve got a bag of Hershey’s chocolate chips hanging around, this right here is your sign to make something magical.

This Hershey chocolate chip cookie recipe is like the baking version of a warm blanket. Soft, chewy middles, golden-crisp edges, and gooey pockets of chocolate that melt just right. Whether you’re baking for friends, kids, or honestly just for yourself — these cookies get it done. I swear, they never last a full day in my kitchen.

Ingredients (with Tips)

No fancy ingredients here — just the classics, working their everyday magic.

• 1 cup unsalted butter, softened (please don’t melt it — trust me)
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs (let them hang out at room temp)
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour (spoon and level — don’t scoop straight from the bag!)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups Hershey’s chocolate chips (and a few for snacking while baking)

🧁 Baking Tips:

• Use room-temp butter. It creams better and gives you that rich, fluffy base.
• Brown sugar makes them chewy. White sugar keeps the structure. You need both!
• Chilling the dough? Game-changer. I know, it’s hard to wait — but it really helps the flavor.
• Spoon your flour. Packed flour is dry cookie territory. Don’t do it.
• Salt isn’t just salt. It sharpens the sweetness and brings the chocolate alive. For real.

Step-by-Step Instructions

Let’s get into it. Cookies are calling.

1. Cream the butter and sugars.
   Beat until it’s light and fluffy — like frosting, but not as sweet. Takes a few minutes, so don’t rush it.
2. Add eggs and vanilla.
   Crack in the eggs one at a time, then stir in the vanilla. The dough will start smelling really good here.
3. Mix your dry stuff.
   Flour, baking soda, baking powder, salt — whisk it all together so it’s nice and even.
4. Bring it all together.
   Slowly add the dry mix into the butter mixture. Mix until just combined — don’t overdo it.
5. Fold in the chocolate chips.
   Make sure they’re tucked all through the dough. Every scoop should be chocolate-stuffed.
6. Chill the dough.
   I know it’s tempting to skip, but chilling for even 30 minutes makes the cookies thicker and chewier. Totally worth it.
7. Scoop and bake.
   Preheat the oven to 350°F (175°C). Line your tray with parchment, scoop the dough, and give the cookies room to spread.
8. Bake 10–12 minutes.
   Edges should be golden, centers still a little soft. They’ll firm up as they cool. Trust the process.
9. Cool and snack.
   Let them sit for about 5 minutes. Then go in. That first bite? Heaven.

Optional Flavor Twists

Want to have a little fun with them? I’ve played around with these swaps and loved every bite:

• Sprinkle sea salt on top before baking — it’s wild how good this is
• Sub in mini chips for extra chocolate distribution
• Mix dark and milk Hershey’s chips for a little contrast
• Add chopped pecans or walnuts if you’re into texture
• Once cooled, drizzle with melted chocolate if you’re feelin’ extra

A Cozy Little Story

So the first time I made these, I was totally winging it. It was late, I had a craving, and there was a sad little bag of Hershey’s chips hiding in the pantry. I didn’t even chill the dough (rookie move). But somehow, they still came out amazing — slightly crisp edges, soft middles, chocolate all melty and perfect.

I took one bite and just stood there, mid-kitchen, barefoot and stunned. It was one of those “okay… this is a forever recipe” moments. Since then, I’ve made these cookies more times than I can count — for holidays, neighbors, heartbreaks, and just-because days.

More Cookie Magic

• Almond Chocolate Chip Cookies Recipe
• Crispy Peanut Butter Cookie Recipe

5 Baking Tips You’ll Always Keep

• Chill your dough. It helps everything — flavor, shape, texture.
• Don’t overmix. Once the flour’s in, keep it gentle.
• Scoop evenly. A cookie scoop is your best friend.
• Rotate the tray. Especially if your oven has a hot spot — we’ve all been there.
• Pull ’em early. A slightly soft middle is what makes them amazing.

More from Hershey

Want to geek out a little more on baking chocolate? Head over to the official Hershey’s baking page. It’s full of fun inspo — from cookie classics to chocolate trivia.

Warm Closing

That’s the whole story. This Hershey chocolate chip cookie recipe is the one I reach for when I want something easy, nostalgic, and really satisfying. You can dress it up, keep it simple, share it or keep the whole batch to yourself. No judgment here.

Just don’t forget the milk.

FAQ

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