Hershey’s Chocolate Chip Cookies
Imagine when your entire house smells like cookies. You open the oven and take out freshly baked chocolate chip cookies. You take one warm cookie in your hand, bite into the crunchy exterior and soft inside and suddenly there is an explosion of chocolate in your mouth! If you want to indulge in this heavenly experience, try out this recipe of Hershey’s Chocolate Chip Cookies today!!!!
Servings: 8 people
Ingredients
- 200 gms Hershey’s Semi-Sweet Chocolate Chips (or 1.25 cups)
- 170 gms Unsalted Butter (divided – 1 & ½ sticks or 3/4th cup)
- 200 gms Brown Sugar (or 1 cup) tightly packed
- 50 gms Granulated White Sugar (¼ cup)
- 200 gms All Purpose Flour (or 1 ½ cup) filled to the brim of measuring cup
- 4 gms Baking Soda ( or ¾ tsp)
- 4 gms Kosher Salt ( or ¾ tsp)
- 2 tsp Vanilla Essence
- 1 Large Egg
- 2 Egg Yolks
Instructions
- Take two 17in x 12 inch baking sheets, line them with parchment paper and keep aside.
- Heat 1 stick of unsalted butter (½ cup or 112 gms) in a small nonstick sauce pan over medium heat. Keep stirring it continuously with a spatula making sure the butter doesn’t stick to the bottom of the pan.
- In about 6-8 mins, you will see the butter becomes foamy and then starts turning brown. At this point, turn off the heat, and transfer this melted brown butter into a large mixing bowl. And let it cool down for a minute or so.
- Cut the remaining ½ stick of butter (1/4th cup or 55 g) in small pieces. To the melted butter, now add the remaining butter pieces one by one and keep whisking it continuously until all the butter melts.
- Now add 200 g or 1 cup tightly packed brown sugar and 50 g or ¼ th cup granulated white sugar into the butter. Also add 1 large egg and 2 egg yolks. Whisk them all together vigorously until the sugar is well incorporated and there are no lumps remaining.
- Add 2 tsp Vanilla extract and give it a mix with a spatula.
- In a separate bowl, add 200 g or 1 & ½ cup All purpose flour (filled to the brim of measuring cup), 4g or 3/4th tsp Baking Soda, 4g or 3/4th tsp Salt and mix everything together.
- Now add this dry ingredients mixture into the previous bowl of butter mixture, and fold in the flour using a spatula. Make sure there are no dry spots of flour.
- Then fold in 200 g or 1.25 cups Heashey’s semi-sweet chocolate chips.
- At this point the dough will be soft but not too soft. It should be firm enough to be able to scoop and retain its shape. If the dough is too loose to retain its shape, then mix the flour for some more time using a spatula and let it rest for 15 mins.
- Using a scoop (1 and ½ tbsp), scoop out the dough and place it on the baking sheet lined with parchment paper. You will be able to scoop out 20 portions in total. Place 10 portions on each baking sheet. Make sure they are evenly distributed and have enough space between them.
- Bake cookies at 375 degree F for 10-12 mins. A perfect cookie should be crispy on the edges and soft in the center. If you feel that the cookies are browning too much from one side, you may want to rotate the baking sheets.
- Remove the baking sheet from the oven and let the cookies cool down on the baking sheet itself.
- Enjoy the cookies with some warm milk.
Notes
- These cookies stay fresh for 3 to 5 days in an airtight container.
- To warm the cookies before eating, wet a kitchen paper towel, wrap it around the cookie and reheat in the microwave for 20 seconds OR place a glass of water next to the cookie and reheat in the microwave for 20-30 seconds.