Allergens: Gluten (flour) | Eggs | Dairy | Soy (chocolate chips often contain soy lecithin) | Nut-Free (if using nut-free chips)

Cuisine: American

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Soft, chewy Hershey’s-style chocolate chip cookies made with simple ingredients. Includes easy swaps for gluten-free, dairy-free, and low-carb, plus baking tips for perfect texture every time.

The classic American chocolate chip cookie became a household staple thanks to accessible chocolate brands and simple pantry baking. Hershey’s helped popularize home-baked chocolate desserts across generations, and these cookies follow that same idea: simple ingredients, reliable results, and a warm chocolate bite. This version is designed for busy home cooks—no fancy steps, no complicated chilling (optional), and consistent texture.

Recipe Details

• Yield: 18–22 cookies
• Oven Temperature: 175°C (350°F)

Ingredients

• 115 g unsalted butter, softened (½ cup)
• 150 g brown sugar (¾ cup, packed)
• 50 g white sugar (¼ cup)
• 1 large egg
• 1 tsp vanilla extract
• 190 g all-purpose flour (1½ cups)
• ½ tsp baking soda
• ½ tsp salt
• 170 g Hershey’s chocolate chips (1 cup)

Optional: 1 tbsp milk (if dough feels dry)

Instructions

1. Preheat oven to 175°C (350°F). Line a baking tray with parchment.
2. Cream butter and sugars for 1–2 minutes until smooth.
3. Add egg and vanilla; mix until combined.
4. In a separate bowl, mix flour, baking soda, and salt.
5. Add dry ingredients into wet and mix just until no flour streaks remain.
6. Fold in chocolate chips.
7. Scoop 1½ tbsp dough per cookie onto tray, leaving space between each.
8. Bake 9–11 minutes until edges set and centers look slightly soft.
9. Cool 10 minutes on the tray, then transfer to a rack to cool completely.

Kitchen Equipment

• Mixing bowls
• Whisk or hand mixer
• Spatula
• Measuring cups/spoons (or kitchen scale)
• Baking tray
• Parchment paper
• Cookie scoop (optional)
• Cooling rack

Dietary Substitutions & Allergen Swaps

• Gluten-Free: Use a 1:1 gluten-free baking flour. Add 1–2 tbsp milk if dough is crumbly.
• Dairy-Free: Use plant-based butter (block style preferred). Choose dairy-free chocolate chips.
• Egg-Free: Use 1 flax egg (1 tbsp flax meal + 3 tbsp water, rest 10 minutes). Texture becomes slightly softer.
• Low-Carb: Use a monk fruit/erythritol blend for sugars and low-carb chocolate chips. Replace flour with a keto baking mix (texture will differ).
• Nut-Free: Use chocolate chips made in a nut-free facility if cross-contact is a concern.

Chef’s Tips

• Chewier cookies: Add 1 extra tbsp brown sugar and bake 1 minute less.
• Thicker cookies: Chill dough 30 minutes before baking.
• Crispier cookies: Bake 1–2 minutes longer and flatten dough slightly.
• Chocolate pockets: Mix half the chips into dough, press the rest on top before baking.

Drink Pairing

• Classic: Cold milk (or oat milk)
• Holiday feel: Hot cocoa or espresso
• Lighter: Unsweetened iced latte

Nutrition Facts

Serving Size: 1 cookie (based on 20 cookies)  |  Servings Per Recipe: 20 Nutrient Amount Per Serving

Calories155 kcal

Total Fat7 g

Saturated Fat4 g

Cholesterol22 mg

Sodium115 mg

Total Carbohydrate22 g

Dietary Fiber1 g

Total Sugars14 g

Added Sugars13 g

Protein2 g

Estimates only; will vary by ingredient brands and cookie size.

Frequently Asked Questions

Why did my cookies turn flat? Butter may be too warm or the tray too hot. Chill dough 20–30 minutes and bake on a cool tray.

Can I use only white sugar? Yes, but you’ll lose chewiness. Brown sugar adds moisture and caramel notes.

Can I freeze the dough? Yes. Scoop into balls, freeze on a tray, then store in a bag up to 2 months. Bake from frozen and add 1–2 minutes.

How do I keep cookies soft? Store airtight with a small piece of bread to help retain moisture.

If you bake these, tag @simplycookingx and use #SimplyCookingCookies so we can feature your batch.