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Best Hershey’s Chocolate Chip Cookie

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Best Hershey's Chocolate Chip Cookie
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
3 Hours, 30 Minutes
Diets
- Vegetarian - Pescatarian

Submitted by BailaD 

 

chewy chocolate chip cookies

Ingredients

Best Hershey's chocolate chip cookie

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 cup butter, softened (2 sticks, I use unsalted)

  • 1/4 teaspoon salt

  • 3/4 cup light brown sugar, packed

  • 12 ounces chocolate chips (I use semi-sweet, original recipe uses milk)

  • 1/2 cup granulated sugar

  • 1/4 cup light corn syrup (light-colored, not lite)

  • 1 large egg

  • 2 teaspoons vanilla extract

Directions

Prepare the Best Hershey's Chocolate Chip Cookie

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.

Recipe tags

BailaD chocolate chip cookies kid-friendly kids
Best Hershey's Chocolate Chip Cookie

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