Hershey’s Soft and Chewy Chocolate Chip Cookies Recipe


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

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. Visit Hershey's Soft and Chewy Chocolate Chip Cookies @ averiecooks.com for full directions.

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