Hershey Chocolate Chip Cookie Recipe: 5 Easy Steps to Bake

Picture this: the air in your kitchen fills with the warm, irresistible aroma of freshly baked cookies, each bite promising a burst of creamy chocolate goodness. If that sounds like a slice of heaven, you’re in the right place. There’s something timeless about whipping up a batch of cookies, especially when they’re made with Hershey’s milk chocolate chips a pantry staple that’s been turning ordinary moments into sweet memories for generations.

Maybe you’re reminiscing about childhood afternoons spent sneaking dough from the bowl, or perhaps you’re just craving a simple, soul-soothing treat. Whatever brings you here, this Hershey chocolate chip cookie recipe will guide you through five straightforward steps to bake a batch so delicious, you’ll wonder why you didn’t start sooner.

You don’t need to be a master baker to nail this one just a handful of ingredients, a bit of enthusiasm, and a love for that classic Hershey’s flavor. By the time you’re done, you’ll have golden-edged, soft-centered cookies that are perfect for sharing (or hoarding, no judgment here). Ready to transform your kitchen into a chocolate-lover’s paradise? Let’s get started with everything you need to know to bake Hershey’s cookies that’ll steal the show.

Why Hershey’s Chocolate Chip Cookies Steal the Show

Let’s be real: not all chocolate chip cookies are created equal. What sets this Hershey chocolate chip cookie recipe apart is the star ingredient Hershey’s milk chocolate chips. These little gems bring a smooth, velvety sweetness that melts into every bite, making your cookies stand out from the crowd. Whether you’re baking for a family gathering, a cozy night in, or just because you deserve it, Hershey’s delivers that nostalgic flavor you can’t resist.

So, why do these cookies hit all the right spots? First, there’s the simplicity. You’ll only need five steps to go from raw ingredients to warm, gooey perfection. Second, Hershey’s milk chocolate chips have a legacy since 1894, Hershey’s has been perfecting chocolate, and their chips are crafted to melt just right, creating those irresistible pockets of sweetness you crave. Finally, this recipe is versatile. You can tweak it, share it, or freeze it for later it’s your go-to for any occasion.

Fun fact: Hershey’s milk chocolate chips are a favorite in over 70% of American cookie recipes, according to baking trend surveys. That’s no surprise when you taste the difference they make. Ready to see why these milk chocolate chip cookies are worth your time? Let’s gather your ingredients and dive in.

Before you roll up your sleeves, let’s make sure your kitchen is stocked with everything you need. This Hershey chocolate chip cookie recipe relies on everyday staples, plus that all-important bag of Hershey’s goodness. Here’s your checklist, laid out in an easy-to-follow table so you can prep like a pro:

Ingredient	Quantity	Notes
All-purpose flour	2 ¼ cups	Sift it for fluffier cookies
Baking soda	1 tsp	Helps your cookies rise just right
Salt	½ tsp	Cuts through the sweetness
Unsalted butter	1 cup (2 sticks)	Softened to room temp, not melted
Granulated sugar	¾ cup	Gives that crisp edge you love
Brown sugar	¾ cup	Keeps things moist and chewy
Vanilla extract	1 tsp	Boosts the chocolate vibes
Eggs	2 large	Room temp for smooth mixing
Hershey’s Milk Chocolate Chips	2 cups	The heart of your cookies

You probably have most of these in your pantry already, but don’t skip the Hershey’s milk chocolate chips they’re the game-changer. If you’re tempted to grab an extra bag, go for it. You’ll thank yourself when you’re sneaking a few chips mid-bake.

Pro tip: double-check your butter and eggs. Soft butter blends better, and room-temperature eggs mix more evenly, setting you up for cookie success. Got everything? Now, let’s jump into the exciting stuff!

Step 1: Preheat and Prep Like a Pro

Great cookies start with a solid foundation, and that means prepping your space and tools. You don’t want to be scrambling for a baking sheet while your dough sits waiting so let’s get ahead of the game. Here’s how you kick things off:

Turn on the Heat: Set your oven to 375°F (190°C). This temperature strikes the perfect balance for golden edges and soft centers.
Line Up: Grab a baking sheet and cover it with parchment paper. This little trick keeps your cookies from sticking and makes cleanup a breeze.
Check Your Gear: Make sure your butter is softened (not melted big difference!) and your eggs are at room temp. Cold ingredients can mess with your texture, and you’re aiming for perfection here.

Why does this matter? Preheating your oven ensures even cooking from the moment your cookies hit the tray. Parchment paper isn’t just for convenience it helps your Hershey’s cookies bake evenly without burning the bottoms. Take a minute to breathe in that pre-bake excitement you’re about to create something amazing.

Step 2: Mix the Perfect Dough Base

Now that your oven’s humming, it’s time to build the foundation of your Hershey chocolate chip cookie recipe: the dough. This step is where the magic starts, blending simple ingredients into a base that’ll carry those Hershey’s chips to glory. Here’s your playbook:

Cream the Sweet Stuff: In a large bowl, use a hand mixer or stand mixer to beat your softened butter, granulated sugar, and brown sugar together. Keep going for about 2-3 minutes until it’s light, fluffy, and pale. This step traps air, giving your cookies that dreamy texture.
Add the Wet Players: Crack in one egg at a time, mixing well after each. Then splash in the vanilla extract it’s subtle, but it makes the chocolate sing.
Bring in the Dry Crew: In a separate bowl, whisk together your flour, baking soda, and salt. Slowly add this to your wet mixture, mixing just until it comes together. Overmixing here is your enemy it can toughen up your dough, and you want it soft and welcoming for those chips.

This part’s all about balance. The granulated sugar gives you that crisp bite, while the brown sugar keeps things moist and chewy perfect for milk chocolate chip cookies. If your dough looks a little sticky, don’t panic; it’s supposed to be that way. You’re on the right track, so let’s add the star ingredient next.

Step 3: Add Hershey’s Milk Chocolate Chips

Here’s where your Hershey recipes chocolate cookies take shape. Grab that bag of Hershey’s milk chocolate chips and get ready to elevate your dough from good to unforgettable. Pour in 2 cups of those creamy chips and fold them in with a spatula. You want them scattered evenly no skimping on any bite.

Why Hershey’s? These chips are designed to melt just enough to create gooey pockets without losing their shape entirely. It’s that sweet spot between texture and indulgence. Feeling extra decadent? Toss in an additional half-cup your cookies, your rules. Once those chips are nestled in, your dough is ready to become something extraordinary.

Step 4: Shape and Space Your Cookies

You’re almost there time to turn that dough into perfect little rounds. This step ensures your Hershey’s cookies bake evenly and look as good as they taste. Here’s how you do it:

Scoop It: Use a tablespoon or cookie scoop to portion out your dough. Consistent sizes mean consistent baking.
Roll It: Gently roll each scoop into a ball with your hands. No need to flatten them they’ll spread naturally in the oven.
Space It: Place your dough balls about 2 inches apart on the parchment-lined baking sheet. This gives them room to expand without turning into one giant cookie (unless that’s your vibe live your truth!).

Spacing is key here. Too close, and your cookies will merge into a blob; too far, and you’re wasting oven real estate. Aim for about 12 cookies per standard sheet. Once they’re lined up, you’re ready for the final step baking bliss awaits!

Step 5: Bake to Golden Perfection

This is it the moment your kitchen transforms into a haven of chocolatey delight. Slide your tray into that preheated 375°F oven and let the magic happen. Here’s what you need to know:

Timing Is Everything: Bake for 9-11 minutes. You’re looking for golden edges with slightly soft centers—don’t overdo it unless you prefer a crunchier cookie.
Cool Down: Pull the tray out and let your cookies rest on it for 5 minutes. This helps them firm up without losing that gooey heart. Then transfer them to a wire rack to cool completely (or dig in warm your call).

The trick to nailing milk chocolate chip cookies is knowing when to stop. If you pull them out when the centers still look a touch underdone, they’ll firm up perfectly as they cool. Overbake, and you’ll get more snap than chew. Either way, the Hershey’s chips will shine through, melting into every bite. Congratulations you’ve just baked a masterpiece!

Tips for Storing and Serving Hershey’s Cookies

Your cookies are baked, and the kitchen smells like a dream. But what if you don’t devour them all in one sitting? (Impressive self-control, by the way.) Here’s how to keep your Hershey’s chocolate chip cookie recipe fresh and ready for round two:

Storing: Pop them into an airtight container, and they’ll stay delicious for up to a week. Layer them with parchment if you’re stacking to avoid sticking.
Freezing: Want to save some for later? Roll your dough into balls, freeze them on a tray, then transfer to a freezer bag. They’ll keep for 3 months bake straight from frozen, just add 1-2 extra minutes in the oven.
Serving: Warm them up for a few seconds in the microwave and pair with a cold glass of milk. Or sandwich some vanilla ice cream between two for a next-level treat.

Freezing dough is a lifesaver when cravings strike. Imagine pulling out a batch of Hershey’s cookies on a random Tuesday pure joy, right? Now that you’ve got the know-how, let’s wrap this up with a bow.

Conclusion

Baking this Hershey chocolate chip cookie recipe isn’t just about following steps it’s about crafting moments of happiness with every warm, melty bite. In five easy moves, you’ve turned basic ingredients into a batch of Hershey’s cookies that pack nostalgia, flavor, and comfort into every crumb. Whether you’re passing them around at a party, treating your family, or savoring them solo with a cup of coffee, these milk chocolate chip cookies deliver big. You’ve got the power to make any day sweeter, and it all starts with a bag of Hershey’s chips and a little kitchen courage.

So, what are you waiting for? Grab your mixing bowl, fire up that oven, and bake a batch today. Share your creations with us drop a comment below with your favorite tweak or how they turned out. Your cookie adventure starts now!

FAQs

It’s the Hershey’s milk chocolate chips—they melt into creamy pockets that elevate every bite, giving you that classic flavor you can’t find anywhere else.

Can I use other chocolate chips in Hershey recipes chocolate cookies?

You can, but Hershey’s chips are the gold standard for their perfect melt and iconic taste. Swap them out, and you might miss that signature magic.

Crank up the brown sugar a bit and pull them from the oven when the centers still look soft—they’ll firm up as they cool, staying chewy and irresistible.