This classic chocolate chip cookie recipe makes about five dozen small cookies with buttery edges, soft centers, and plenty of semi-sweet chocolate chips. Brown sugar adds a rich, caramel-like flavor, while vanilla rounds out the dough.
Mix the dough, drop it by rounded teaspoonfuls, and bake just until the cookies are lightly browned. Leave out the optional nuts for a traditional chocolate chip cookie, or add them for extra crunch.
Why This Classic Cookie Recipe Works
- A mix of granulated and brown sugar gives the cookies balanced sweetness and flavor.
- Rounded teaspoon portions make a generous batch for sharing.
- The recipe also includes a pan-cookie variation, high-altitude directions, and an ice cream sandwich idea.
Hershey’s Classic Chocolate Chip Cookies
Ingredients
Instructions
- Heat the oven to 375°F (190°C). Lightly grease a cookie sheet.
- Stir together the flour, baking soda, and salt in a medium bowl.
- In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla until creamy. Add the eggs and beat well.
- Gradually add the flour mixture, beating until combined. Stir in the semi-sweet chocolate chips and chopped nuts, if using.
- Drop rounded teaspoonfuls of dough onto the prepared cookie sheet, leaving room for the cookies to spread.
- Bake for 8 to 10 minutes, or until lightly browned. Cool slightly on the sheet, then transfer the cookies to wire racks and cool completely.
Baking Tips and Variations
- For evenly baked cookies, use rounded teaspoonfuls and leave space between portions.
- For cookie bars, spread the dough in a greased 15 1/2 × 10 1/2 × 1-inch jelly-roll pan. Bake at 375°F for about 20 minutes, cool completely, and cut into about 48 bars.
- For ice cream sandwiches, place a small scoop of vanilla ice cream between two fully cooled cookies.
- At high altitude, increase flour to 2 2/3 cups, reduce baking soda to 3/4 teaspoon, reduce each sugar to 2/3 cup, and add 1/2 teaspoon water with the flour. Bake for 5 to 7 minutes, until lightly golden on top with golden-brown edges.
Storage
Cool the cookies completely before storing them in an airtight container at room temperature for up to 5 days. Freeze in a sealed container for up to 2 months; thaw at room temperature.
Estimated Nutrition
About 110 calories, 6 g fat, 14 g carbohydrates, 1 g protein, and 80 mg sodium per cookie without optional nuts. Values are estimates and vary with cookie size and ingredients.
Frequently Asked Questions
Can I leave out the nuts?
Yes. The nuts are optional, so the cookies work well without them.
Can I bake this dough as cookie bars?
Yes. Spread the batter in a greased 15 1/2 × 10 1/2 × 1-inch jelly-roll pan. Bake at 375°F for about 20 minutes, or until lightly browned. Cool completely, then cut into about 48 bars.
How do I adjust the recipe for high altitude?
Increase the flour to 2 2/3 cups, reduce the baking soda to 3/4 teaspoon, and reduce both sugars to 2/3 cup each. Add 1/2 teaspoon water with the flour mixture. Bake at 375°F for 5 to 7 minutes, until the tops are light golden and the edges are golden brown.
How should I store the cookies?
Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. Freeze in a sealed container for up to 2 months.
Recipe adapted from the vintage cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography. Nutrition is estimated.