Hershey’s Classic Chocolate Chip Cookie Recipe
Last week, when I made these Hershey’s Soft & Chewy Chocolate Chip Cookies, I had actually been searching for their classic cookie recipe to make instead. I searched and searched through the Drop Cookies section of my Hershey’s cookbook, and all I could find was the Soft & Chewy recipe.
If only I’d thought to just look on the back side of that recipe… I would have found exactly the recipe I was looking for in the first place!
But I guess it all worked out for the best in the end. My family went nuts over those Soft & Chewy Cookies, so I’m glad I tried that recipe out. But honestly, this classic recipe is more my cup of tea. I mentioned last week that I felt like the Soft & Chewy cookies lacked a little bit of crisp and little bit of saltiness– which are MUSTS for me in the cookie department.
Well, I think this recipe makes up for that! These have a great buttery crispiness on the edges and enough salt that the butter flavor stands out.
The milk chocolate chips (I used the Hershey’s Mini Kisses, found in the chocolate chip section) are SO good and contribute to a serious gooey-ness going on in the center of these cookies. As you can see… !
The only thing I didn’t really love about these cookies is that they are spreaders, and they don’t really bake into perfectly round circles. So consider yourself warned! Give these cookies a little extra space on the baking sheet so they don’t run into each other, and you’ll be just fine.
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups Hershey's Milk Chocolate Chips
Preheat oven to 375ºF.
Beat together the butter, granulated sugar, brown sugar, and vanilla until creamy.
Add eggs, and beat well.
In a separate bowl, mix together the flour, baking soda, and salt. Gradually add mixture to the butter mixture, beating well.
Fold in the chocolate chips.
Drop by rounded tablespoons onto ungreased cookie sheet (mine were closer to 2 tbsp).
Bake 8-10 minutes, until lightly browned. Cool slightly before transferring to a wire rack to cool completely.