Hershey’s Soft and Chewy Chocolate Chip 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.

Hershey's Soft and Chewy Chocolate Chip Cookies - An oldtime 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!!

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 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. 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.

Hershey's Soft and Chewy Chocolate Chip Cookies - An oldtime 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!!

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.

I made bigger cookies than the original recipe indicates and baked longer because I love big chocolate chip cookies, but you make them smaller and reduce the baking time.

Hershey's Soft and Chewy Chocolate Chip Cookies - An oldtime 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!!

Hershey's Soft and Chewy Chocolate Chip Cookies - An oldtime 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!!

Print Recipe

Hershey's Soft and Chewy Chocolate Chip 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. The recipe uses corn syrup which draws moisture into the cookies and keeps them soft for days. There aren't any substitutes. Chill the dough to prevent spreading. I made bigger cookies but you make them smaller and reduce the baking time.

Yield: about 20 large, bakery-style cookies

Prep Time: 10 minutes

Cook Time: about 12-13 mintues

Total Time: 3+ hours, for dough chilling

Ingredients:

  • 1 cup butter, softened (2 sticks, I use unsalted)
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup (light-colored, not lite)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 ounces chocolate chips (I use semi-sweet, original recipe uses milk)

Directions:

  1. 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.
  2. Stop, scrape down the sides of the bowl, and add the corn syrup, egg, vanilla, and beat until well mixed; set aside.
  3. 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.
  4. Add the chocolate chips and beat on low speed until just combined.
  5. 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.
  6. Place mounds on a large plate or tray, cover with plasticwrap, 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.
  7. 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) and 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.
  8. 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, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

From Best-Loved Cookies

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41 comments

  1. Thus recipe is meant to be! I’m at Hershey right now with all the chocolate. :)
    Big, bakery cookies are the best!

  2. 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!

  3. Oh my! Averie, you’ve done it again. Your cookies look fantastic. I can’t wait to try them. :) 

  4. I love all the chocolate chip cookies recipe you have there, this is an amazing collection, just love how oozy those chocolate chip looks!

  5. 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!

  6. WOW! These look soft, chewy, and so chocolatey!! What a great tip about using corn syrup.  Going to have to try these soon :)

  7. 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 :)

  8. 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!

  9. 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!

  10. 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. ;)

  11. I can never get enough chocolate chip cookie recipes! I can’t wait to try this one!!

  12. These cookies look amazing! I’ll definitely have to make some next time I’m in a baking mood!

    Paige
    http://thehappyflammily.com

  13. 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 :)

  14. Oh god.. don’t these chocolate chip cookies look wicked. All that melting chocolate? YUM.

  15. These cookies look like perfection! Nothing beats a big chocolate chip cookie still hot from the oven. Love them!

  16. These cookies look massive and making me drool slightly. All I want to do right now is make a giant batch and watch the Jurassic Park trilogy all day but, I leave for work in an hour to smell Olive Garden bread sticks all night.

  17. I could definitely go for one of these babies right about now. Cookies are the best cure for the afternoon slump!

  18. I can’t say that these cookies have stayed soft for days, since I don’t expect them to last that long, but I can verify that if you are looking for a good CC cookie recipe with a bakery-style softness, these fit the bill. :)

  19. Made these and while the texture was good (chewy), the cookies themselves were very flat and not “soft”.  This occurred even when the dough was chilled.  I probably wouldn’t make it again unless I could figure out a way to get a bit more height to them.  

    • Here’s a link to my cookie baking success tips https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html

      As far as them being flat and not soft, they are a flatter cookie. But they are soft. Sometimes baking by even 1-2 extra minutes can make cookies on the firmer side. The recipe is from an older cookbook and by design, the cookies are flatter. If you look in the Related Recipes that I linked to within the post there are at least 10+ other choc chip cookie recipes I have, most of which will be a bit thicker. Thanks for trying this recipe.

    • I did see all the other cookie recipes but landed on this one for the chewiness.  Ultimately, I guess it depends on your definition of “soft”.  In my mind chewy is a different property than soft.  Soft cookies are puffy and more bread like.  Semantics I know, but just my two cents.  Again, I think the chewy aspect of these was great and was likely due to the corn syrup.  It would be interesting to see if some modifications could be made to the recipe to get a bit more lift on the cookies, but keep that chewy texture.  

    • The corn syrup is going to prevent the lift I think in this situation but there are more than a bazillion ways to make chocolate chip cookies and where there’s a will, there’s a way to figure out how to get what you want. Happy experimenting!

  20. Hi Averie! Your recipes looks so amazing and delish! I’ve been glued in my monitor for the past 3 hours looking for the best chewy chocolate chip cookie recipe from your blog! I’ve been learning a lot and I love how you took your time to explain the science of cookies! THANK YOU :)

     I’m from the Philippines and was wondering which recipe could keep moist and chewy and soft for days in advance? We have a somewhat hot and humid climate here. Reading through your blog, cornstarch / pudding mix/ cream cheese / corn syrup helps keep cookies stay chewy, moist and soft. Which of these do you prefer though? and do you think I can color them with gel food color?

    Thank you in advance and your blog is really helpful!
    love from the Philippines!
    Sam

  21. can I replace the corn syrup?

    • In this recipe, the corn syrup is the unique ingredient that keeps these cookies super soft. I wouldn’t replace it nor omit it. If you don’t want to use it, check out the Related Recipes for many, many other chocolate chip cookie variations, none of which use corn syrup.

  22. Hey Averie, 
    I was wondering why you did not use corn starch or pudding mix to this recipe (more-so because the resultant cookie is to be a soft one).

    Does this mean that if I want my batch of cookies to be soft, I do not HAVE TO use corn starch or pudding mix to get the same soft and chewy consistency after baked? Does the cookie’s softness only really depend upon how long I leave my dough to firm up in the refrigerator to garner softness and chewiness?

    If you couldn’t tell, I’ve become super obsessed with making the perfect chewy and super soft chocolate chip cookie that just melts in your mouth and leaves only bliss in it’s wake. I haven’t yet achieved this high honor, but I’m hoping your recipe will do the trick!  I have high hopes for your soft and chewy chocolate chip cookie recipe!

    Thanks bunches!

    Sarah.  

    • This was an ‘old-fashioned’ recipe that I had wanted to try and came from an old cookbook and rather than start tinkering with it, I made it as-is. The result is a very soft cookie because of the corn syrup. In baking, sometimes there’s more than one way to get to your desired outcome!

  23. Thank you for your prompt response!

    But I would like to know if it is paramount to refrigerate the dough?– Does the coldness of the butter give the soft and chewy affect when baking?

    Thanks again!
     

  24. Hi Averie! I just made these and the texture is wonderful! Chewy, flat and soft. I added chopped dried cherries to mine and some coffee powder for a little bit of bitterness. I chilled it for 3 hours and baked them on silpat (I definitely think that helps prevent with spread). I’m excited to see how the texture keeps as it ages! Thanks for sharing this recipe!

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