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!!
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.
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.
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.
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Hershey's Soft and Chewy Chocolate Chip Cookies
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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More Chocolate Chip Cookie Recipes:
ALL OF MY CHOCOLATE CHIP COOKIE RECIPES!
The Best Soft and Chewy Chocolate Chip Cookies — My favorite recipe for chocolate chip cookies! Just one bite and I think you’ll agree!
The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies — You’ll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!
Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years!
Pretzel Chocolate Chip Cookies — Soft chocolate chip cookies packed with chocolate chips and crunchy pretzels!! Salty-and-sweet all in one!
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
The Best Oatmeal Chocolate Chip Cookies – Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!
Loaded Oatmeal Chocolate Chip Cookies – Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!
The Best Soft and Chewy M&M’S Cookies — Big, bakery-style cookies you can make at home that are BETTER than the bakery’s! An easy recipe for the classic cookies everyone loves!
*Drools* These look amazing! Pinned.
Thanks for pinning!
These cookies look like perfection! Nothing beats a big chocolate chip cookie still hot from the oven. Love them!
Oh god.. don’t these chocolate chip cookies look wicked. All that melting chocolate? YUM.
I’ll trade you for a slice of your chocolate and brown sugar banana bread! Swoon!
Man, do these cookies look good. Interesting fact about the corn syrup adding in moisture – who knew? Must put these on my list of things from your blog I have to make :)
These cookies look amazing! I’ll definitely have to make some next time I’m in a baking mood!
Paige
https://thehappyflammily.com
I can never get enough chocolate chip cookie recipes! I can’t wait to try this one!!
I love it when you come up with a new baking idea! Can’t wait to try the corn syrup in the CC cookies. I’m always on a quest for the perfect cookie! If you keep trying to find the perfect one, you get to eat a lot of cookies along the way. ;)
LMK when you try these and what you think of them vs. all the other umpteen bazillion choc chip cookie recipes I have that you’ve tried :)
I have made a cc cookie using corn syrup before, because corn syrup is an invert ( liquid) sugar, it does keep the cookies soft.
I really enjoy your website and making your recipes. Thank you!
These cookies look amazing! I have never seen a cookie recipe before that called for corn syrup. I bet that does play a nice part in keeping the cookie together and giving it a nice moisture. Yum!
I always make ice cream sandwiches for the father’s day bbq so these are perfect that they spread a little because that will make for a bigger sandwich…I made the honey mustard chicken kabobs and they were a hit I added zucchini chunks with the peppers and onions and they were a hit…thanks for a great recipe that uses what I have on hand.
Thanks for trying the kabobs recipe and I’m glad it came out great for you with the zucchini chunks, too! Love it when you can use up what you have on hand! Enjoy the cookies :)
WOW! These look soft, chewy, and so chocolatey!! What a great tip about using corn syrup. Going to have to try these soon :)
Any chocolate chip cookie with the word “hershey’s” in the title is just bound to be a winner! I seriously cannot even handle how ultra-soft, chewy and exploding with gooey chocolate these cookies look. Need to try this weekend!
If you try them, LMK!
I love all the chocolate chip cookies recipe you have there, this is an amazing collection, just love how oozy those chocolate chip looks!
Oh my! Averie, you’ve done it again. Your cookies look fantastic. I can’t wait to try them. :)
I love all the baking tips I learn from you–the cornstarch was certainly a great one for cookies! I am intrigued by the corn syrup and want to try these some time. The science of baking is always interesting to me and you have so many recipes with various ingredients to achieve wonderful cookies. I think all of your experimenting over the years is so cool!
Thanks for saying that you’ve learned a lot and you’ve enjoyed my years-long experiments! I have enjoyed them, too! It’s been fun to learn what ingredients will do what. I loved how super soft the corn syrup kept these!
Thus recipe is meant to be! I’m at Hershey right now with all the chocolate. :)
Big, bakery cookies are the best!
How ironic! Well have fun!! Another friend of mine was just there last week! I’ve never been…need to change that!