Ingredients
Scale
- 1 cup softened butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Hershey’s semi-sweet chocolate chips
Instructions
- In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy.
- Add the eggs to the mixture and mix until fully incorporated.
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually mix into the cookie dough until smooth.
- Fold in Hershey’s semi-sweet chocolate chips until evenly distributed.
- Preheat your oven to 375°F (190°C). Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them apart.
- Bake for 9 to 11 minutes, or until the edges are golden brown.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookie dough balls for up to three months; bake directly from the freezer.
- Experiment with different types of chocolate chips for variety.
- Ensure all ingredients are at room temperature for optimal mixing.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
