Description
Enjoy your Hershey recipes chocolate cookies! These cookies are perfect for any occasion—whether you’re sharing with friends or enjoying a warm treat with a glass of milk. Feel free to customize them by adding different types of Hershey’s chips or fun mix-ins like nuts, fruits, or candies. Happy baking!
Ingredients
- 2 cups all-purpose flour
- 2/3 cup Hershey’s Cocoa
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup butter (2 sticks), softened
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups Hershey’s chocolate chips (choose from milk, dark, or a mix of both)
- 1/2 cup chopped nuts (optional)
Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, Hershey’s Cocoa, baking soda, and salt. Set the bowl aside for now.
3. Cream the Butter and Sugar
In a large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes using a hand mixer on medium speed.
4. Add the Eggs and Vanilla
Once the butter and sugar are creamed, beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until combined.
5. Combine the Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients. Mix until fully combined, being careful not to overmix. The dough will be thick and slightly sticky.
6. Fold in the Chocolate Chips and Nuts
Gently fold in the Hershey’s chocolate chips (and chopped nuts if you’re using them). Make sure the chips are evenly distributed throughout the dough.
7. Shape the Cookies
Use a spoon or cookie scoop to drop rounded teaspoons of dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies
Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers are still soft. Remember, the cookies will continue to cook on the baking sheet after you remove them from the oven, so don’t overbake them.
9. Cool the Cookies
Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Butter Temperature: Make sure the butter is softened to room temperature, but not melted. This ensures it will cream well with the sugar and create a smooth dough. If you’re in a hurry, cut the butter into small cubes and let it sit out for about 10 minutes.
- Use Quality Cocoa: For the best flavor, use Hershey’s Cocoa. Its rich taste adds depth to the chocolate flavor of the cookies. If you’re using unsweetened cocoa, the cookies will be a bit more bitter, so adjust the sugar accordingly.
- Cookie Size: If you prefer larger cookies, use a bigger scoop for the dough. Just remember that larger cookies may need a slightly longer baking time (around 10-12 minutes). For smaller cookies, use a teaspoon for a crispier texture, and bake for about 8 minutes.
- Chilling the Dough: If you have time, chill the dough for 30 minutes to 1 hour before baking. Chilled dough will spread less during baking, which can help achieve thicker, puffier cookies.
- Prep Time: 15 minutes
- Cook Time: 9-10 minutes
- Category: Dessert, cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (22g)
- Calories: 90
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g