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Hershey’s Soft and Chewy Chocolate Chip Cookies

Hershey’s Chocolate Chip Cookie Recipe — 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!!

a stack of three hershey's chocolate chip cookies - 3

a stack of three hershey's chocolate chip cookies - 4

Easy Hershey’s Cookies

If you’re looking for big, bakery-style, buttery cookies loaded with chocolate and that stay soft for days, this is the perfect recipe. They’re thick enough, but not too thick, with slightly chewy edges and super soft centers.

I’ve made tons of chocolate chip cookie recipes in my day, but I especially loved these cookies and the recipe is a keeper. The recipe comes from an old-time cookbook that I was digging through while looking for cookie inspiration.

What sets the Hershey’s chocolate chip cookie recipe apart from most is that it uses corn syrup in the dough. The corn syrup draws moisture into the cookies and it’s the secret weapon that keeps them soft for days.

three hershey's chocolate chip cookies on a white platter - 5

three hershey's chocolate chip cookies on a white platter - 6

What’s in Hershey’s Chocolate Chip Cookies?

To make this Hershey’s chocolate chip cookie recipe, you’ll need:

Butter
Light brown sugar
Granulated sugar
Light corn syrup
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Hershey’s chocolate chips

How to Make Hershey’s Chocolate Chip Cookies

Cream together the butter and sugars until light and fluffy. Add the corn syrup, egg, and vanilla, followed by the dry ingredients. Fold in the chocolate chips last.

Scoop the dough into balls, then place on a plate and chill for at least 3 hours. Once chilled, bake the cookie dough balls until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.

Hershey's Chocolate Chip Cookie Recipe — 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!! - 7

Do I Have to Use Corn Syrup?

Yes! There aren’t any substitutes and if it’s not something you bake with or have available, I recommend another recipe such as those linked in the Related Recipes below.

Do I Have to Chill the Dough?

YES! The original recipe doesn’t call for chilling the dough, but I always chill cookie dough and it’s one of my tips for cookie baking success. Between the two sticks of butter and the liquid corn syrup, I fear that without chilling the dough the cookies will spread into giant puddles on your baking sheet.

As it was, the cookies were more spread-prone than many and I’m glad I chilled my dough.

Tips for Making Hershey’s Chocolate Chip Cookies

Note that this recipe calls for light corn syrup, as in light-colored corn syrup. Don’t use lite corn syrup (confusing, I know!).

I made bigger cookies than the original recipe indicates and baked longer because I love big chocolate chip cookies, but you can make them smaller and reduce the baking time if desired.

Hershey’s chocolate 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.

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

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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