Hersey Chocolate Chip Cookies

So, your sweet tooth is screaming louder than your alarm clock on a Monday, and you’re dreaming of warm, gooey chocolate chip cookies but, like, without the drama? You’re in the right place, my friend. We’re about to make some Hershey’s Chocolate Chip Cookies that are so good, they’ll make you question all your life choices (in a good way, obvs).

Why This Recipe is Awesome

Okay, let’s be real. There are approximately 37,000 chocolate chip cookie recipes out there. But *this* one? This one is special. It’s not just “easy”; it’s **idiot-proof**. Seriously, if I can make these without setting off the smoke detector, you can too. It’s the kind of recipe that makes you look like a baking genius with minimal effort. Plus, it’s packed with that classic Hershey’s chocolate goodness, meaning every bite is a little hug for your soul. No fancy techniques, no weird ingredients, just pure, unadulterated cookie joy.

Ingredients You’ll Need

• **1 cup (2 sticks) unsalted butter, softened:** Leave it out on the counter for a bit. Don’t microwave it unless you want a buttery explosion.
• **¾ cup granulated sugar:** The white stuff. Makes things sweet, shocker.
• **¾ cup packed light brown sugar:** This is where the chewiness magic happens. Don’t skimp.
• **2 large eggs:** Room temp, if you’re feeling fancy. Otherwise, straight from the fridge is usually fine, rebel.
• **1 teaspoon vanilla extract:** The good stuff. Not imitation. Unless you like your cookies tasting like a science experiment.
• **2 ¼ cups all-purpose flour:** The backbone of your cookie empire.
• **1 teaspoon baking soda:** Helps ’em puff up. Don’t confuse it with baking powder, unless you want flat hockey pucks.
• **½ teaspoon salt:** Balances all that sweetness. Crucial, trust me.
• **2 cups Hershey’s Milk Chocolate Chips (or your favorite Hershey’s variety!):** The star of the show! Go big or go home.

Step-by-Step Instructions

1. **Preheat Your Oven:** Set it to **375°F (190°C)**. And while it’s heating, line a couple of baking sheets with parchment paper. Trust me, less mess.
2. **Cream the Butter and Sugars:** In a large bowl, beat the softened butter with both the granulated and brown sugars until it’s light and fluffy. This usually takes 2-3 minutes.
3. **Add Eggs and Vanilla:** Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Don’t overmix!
4. **Whisk Dry Ingredients:** In a separate, medium bowl, whisk together the flour, baking soda, and salt. Make sure it’s all mixed evenly.
5. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. **Don’t overmix the dough!** Seriously, stop once the flour streaks disappear.
6. **Stir in Chocolate Chips:** Fold in those glorious Hershey’s chocolate chips. Use a spatula for this, not your electric mixer, unless you want pulverized chocolate.
7. **Scoop and Bake:** Drop rounded tablespoons (or a cookie scoop, if you’re fancy) of dough onto your prepared baking sheets, about 2 inches apart.
8. **Bake ’em Up:** Bake for **9-12 minutes**, or until the edges are golden brown and the centers look set but still slightly soft. They’ll firm up as they cool.
9. **Cool Down (If You Can Wait):** Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Or just eat one hot. No judgment here.

Common Mistakes to Avoid

• **Not Preheating the Oven:** Rookie move! Your oven needs to be at temperature from the get-go for even baking. Cold oven = sad, flat cookies.
• **Overmixing the Dough:** This is probably the biggest cookie killer. Overmixing develops the gluten too much, leading to tough, chewy cookies instead of soft, tender ones. Mix *just* until combined, peeps.
• **Using Cold Butter (or Melted Butter):** Goldilocks rule applies here – not too cold, not too hot. Softened butter creams properly with sugar, incorporating air for a lighter texture. Melted butter makes greasy, flat cookies.
• **Skipping the Salt:** “It’s just a pinch!” you say. But that pinch of salt actually balances the sweetness and enhances the chocolate flavor. It’s a flavor MVP, **IMO**.
• **Baking Too Long:** Watch those cookies! They’re often done when the edges are golden and the centers look slightly underbaked. They continue to cook on the hot sheet, so pull them out a tad early for maximum chewiness.

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of something vital. No worries, I got you.

• **Chocolate Chips:** While we’re talking Hershey’s, feel free to mix it up! **Hershey’s Special Dark Chocolate Chips** are fantastic if you like a richer, less sweet cookie. Or throw in some **Hershey’s Kisses, chopped**, for a fun surprise!
• **Butter:** Can you use margarine? Well, technically yes, but why hurt your soul like that? Butter just tastes better. For a dairy-free option, a good plant-based butter substitute (like Miyoko’s Kitchen) usually works pretty well.
• **Brown Sugar:** If you only have dark brown sugar, that’s fine! Your cookies might be a bit chewier and have a deeper molasses flavor. Granulated sugar only? You can make your own brown sugar by mixing granulated sugar with a tiny bit of molasses, **FYI**.
• **Vanilla Extract:** No vanilla? A tiny dash of almond extract can work in a pinch, but it’ll give a different flavor profile. Or just skip it – but you’re missing out on some serious yum.

FAQ (Frequently Asked Questions)

• **”My cookies spread too much! What happened?”** Probably your butter was too warm, or your oven wasn’t preheated enough, or you overmixed the dough. Try chilling your dough for 30 minutes before baking next time!
• **”Can I freeze the cookie dough?”** Absolutely! Scoop the dough onto a parchment-lined sheet, freeze until solid, then transfer to a freezer-safe bag or container. Bake from frozen, adding a couple extra minutes to the baking time. Future you will thank past you.
• **”How long do these cookies last?”** Ha! *Last*? In my house, they’re lucky to see dawn. But theoretically, in an airtight container at room temp, they’re good for 3-5 days.
• **”Can I make these gluten-free?”** You bet! Swap out the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum. The texture might be slightly different, but still delish.
• **”What if I don’t have Hershey’s chocolate chips?”** Gasp! Just kidding. Use any good quality chocolate chips you have on hand. The world won’t end, I promise.
• **”My cookies are hard/dry, what did I do wrong?”** Likely overbaked! Or maybe you didn’t measure your flour correctly (too much flour makes them dry). Remember, pull them out when they look *just* set.

Final Thoughts

And there you have it! Your ticket to warm, chocolatey bliss. These Hershey’s Chocolate Chip Cookies are more than just a treat; they’re an experience. They’re perfect for impressing friends, bribing co-workers, or simply devouring solo on the couch while binge-watching your favorite show. So go on, get baking! You’ve got this. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!