Hershey Recipes Chocolate Cookies
Bake the best Hershey recipes chocolate cookies with this easy, irresistible recipe! Soft, chewy, and packed with chocolatey goodness—perfect for any occasion!
Ingredients
- 1 ¾ cups all-purpose flour – This is the base of your cookies giving them structure while keeping them soft.
- ¾ cup Hershey’s cocoa powder – This is where the magic happens giving the cookies that rich, chocolatey flavor.
- 1 tsp baking soda – Helps the cookies rise just the right amount while keeping them soft and chewy.
- ½ tsp baking powder – Adds a bit of fluffiness to your cookies.
- ¼ tsp salt – Enhances the flavor and balances the sweetness.
- 1 cup unsalted butter softened – The key to achieving that melt-in-your-mouth texture.
- 1 cup packed brown sugar – This gives the cookies a deep caramelized sweetness.
- ½ cup granulated sugar – For that classic sweetness we all love in a cookie.
- 2 large eggs – Helps bind the ingredients together and adds moisture.
- 2 tsp vanilla extract – For a hint of warmth and depth of flavor.
- 1 ½ cups Hershey’s chocolate chips – The star of the show! Use milk chocolate or semi-sweet for a more intense chocolate experience.
- 1 to 2 tbsp milk optional – If the dough feels a bit too thick, add milk to achieve the perfect consistency.
Instructions
- Preheat your oven: Begin by warming your oven to 350°F (175°C). Prepare a cookie sheet by lining it with parchment paper or greasing it lightly to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures that everything is evenly distributed for the best texture.
- Cream the butter and sugars: Using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar. Beat for about 3-4 minutes until smooth and fluffy. This step is essential for creating those soft and chewy cookies!
- Add the eggs and vanilla: Beat the eggs in one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract for that wonderful flavor boost.
- Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Over-mixing can lead to tougher cookies, so be sure to stop once everything is well incorporated.
- Fold in the Hershey’s chocolate chips: Carefully fold in the chocolate chips with a spatula, ensuring they’re evenly distributed throughout the dough.
- Scoop the dough: Use a spoon or cookie scoop to form rounded portions of dough and drop them onto your prepared cookie sheet. Be sure to leave about 2 inches of space between each scoop to allow for spreading.
- Bake: Pop the cookie sheet into the oven and bake for 10-12 minutes. The edges should be golden, and the centers will stay soft. Don’t worry if they’re a little underdone—they’ll firm up as they cool.
- Cool the cookies: After baking, let the cookies rest on the sheet for a few minutes. This helps them firm up before moving them to a wire rack, where they can cool completely and maintain their soft texture.
Video
Notes
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
- Calories: 180 per cookie