Hershey Choc Chip Cookie Recipe: Double-Baked Crunch With Gooey Hearts

This Hershey chocolate chip cookie recipe delivers the perfect balance of crispy edges and gooey centers, with those signature Hershey’s kisses melting into every bite. The double-bake technique ensures maximum crunch while keeping the centers soft, and the classic flavor profile—vanilla, butter, and rich chocolate—never disappoints.

I’ve baked these for holidays, bake sales, and midnight cravings, and they’ve never failed to impress.

The secret lies in precise measurements and baking times, which transform simple ingredients into cookies with golden-brown edges and melted chocolate hearts.

Unlike many recipes, this version uses a combination of brown and white sugar for caramel depth, while a touch of cornstarch ensures the dough holds its shape without spreading too much. The result? Cookies that stay fresh-tasting for days, whether served warm or stored in an airtight container.

What sets these apart is the double-bake method, which creates that coveted crispy texture while keeping the centers tender. The first bake develops flavor, while the second ensures the edges are perfectly set.

This isn’t just another chocolate chip cookie—it’s the kind that earns rave reviews and second helpings. Ready to master the art of the perfect Hershey’s chocolate chip cookie?

For those with dietary preferences, substitutions like almond flour or coconut oil can adapt this recipe without sacrificing flavor. Whether you’re baking for a crowd or treating yourself, these cookies are a foolproof classic that always delivers. Let’s get started on the perfect batch.

Ingredients for hershey choc chip cookie

These 13 ingredients create the ultimate Hershey chocolate chip cookies with crisp edges and gooey centers.

The butter is non-negotiable—use unsalted for precise flavor control. Land O’Lakes or Plugrá are my go-tos, but any good-quality brand works. Keep it cold when mixing to prevent over-creaming, which can lead to flat cookies. The sugars? Domino brand is my secret for consistent texture—no clumping, no surprises. Brown sugar should be packed tightly to avoid dry dough. For the chocolate, Hershey’s milk chocolate bars are a must—their signature taste is unmatched. Chop them into even pieces so they melt beautifully during baking. Pro tip: Freeze the chocolate for 10 minutes before chopping for sharper edges in the dough.

No vanilla extract? Vanilla bean paste at half the amount works wonders, though it’ll cost you. Short on cornstarch? An extra tablespoon of flour does the trick, but the texture won’t be quite as crisp. The baking soda and salt are critical—Diamond Crystal kosher salt is my preferred brand because it dissolves evenly. Swapping out Hershey’s kisses? Enjoy Life chocolate chips are a great allergy-friendly alternative, though they lack that classic Hershey’s melt. For extra richness, add 1/4 cup of white chocolate chips to the mix. And if you’re feeling fancy, a pinch of espresso powder deepens the chocolate flavor without tasting like coffee.

This dough keeps in the fridge for 5 days wrapped tightly in plastic, or 3 months in the freezer. For the double-bake method, let the cookies cool completely between bakes—10 minutes on the sheet is perfect. Store baked cookies in an airtight container with a slice of bread to keep them soft for up to 7 days. To reheat, pop them in a 350°F oven for 2-3 minutes—they’ll taste fresh out of the oven every time. And if you’re baking for a crowd, double the recipe—these disappear faster than you can say ‘Hershey’s.’

Step-by-step instructions for Hershey choc chip cookie recipe

Here's how to create cookies with double-baked crunch and gooey chocolate centers that'll impress everyone.

In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold, cubed), 0.75 cup granulated white sugar, and 0.75 cup packed brown sugar. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll notice the color lighten to a pale, creamy hue—this indicates proper aeration for that signature Hershey cookie texture.

I like to scrape down the sides with a silicone spatula every 30 seconds to ensure even mixing. The butter should be completely incorporated with no visible lumps, and when you lift the paddle, the mixture should hold soft peaks. This step is crucial—under-creaming leads to dense cookies, while over-creaming develops gluten and makes them tough.

Add the 2 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 2 teaspoons vanilla extract and 0.5 teaspoon vanilla bean seeds until fully combined. The mixture will look slightly curdled, but don't worry—this will resolve when we add the dry ingredients.

In a separate bowl, whisk together the 3.5 cups all-purpose flour, 0.5 teaspoon cornstarch, 1 teaspoon baking soda, and 1 teaspoon diamond crystal kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined—you should still see small flour streaks. Fold in the 2.5 cups chopped Hershey's milk chocolate bars and 1.5 cups Hershey's kisses by hand using a silicone spatula. The dough will be thick and sticky, but that's exactly what we want for maximum chocolate flavor.

Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour, though I prefer 2 hours or even overnight. This chilling step is non-negotiable—it allows the flour to fully hydrate, prevents excessive spreading, and gives the chocolate time to set slightly for those perfect gooey pockets. The colder dough also means thicker cookies with crisp edges and soft centers.

While the dough chills, preheat your oven to 375°F and line two baking sheets with parchment paper. I like to use a ruler to space the dough balls 3 inches apart—this gives them room to spread without crowding, which is especially important for this rich chocolate dough.

Using a 2-tablespoon cookie scoop, portion the chilled dough onto the prepared baking sheets. Wet your fingers slightly and gently press down on each dough ball to flatten them about ¼ inch thick. This creates that classic Hershey cookie shape with a slightly thicker center.

Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after removal. The reason we don't bake them all the way through is to create that signature Hershey cookie texture—crisp edges with a soft, gooey center.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, using a small offset spatula, carefully transfer them to a wire rack. Here's the secret to that double-baked crunch: return the cooled cookies to the oven and bake for an additional 8-10 minutes at 350°F. This second bake firms up the centers while keeping the chocolate perfectly gooey.

As soon as they're removed from the oven, sprinkle each cookie with a pinch of the 0.25 teaspoon flaky sea salt. Let them cool completely on the wire rack before serving. The contrast between the salty flakes and sweet chocolate is what makes these cookies truly extraordinary. Store in an airtight container for up to 5 days, though they rarely last that long in my house!

Flavor customization for this hershey choc chip cookie

Classic Variations

For a chewy texture, replace ½ cup of all-purpose flour with ½ cup bread flour—the higher gluten content creates that signature chew. I also reduce the baking time by 1-2 minutes in the first bake to keep centers softer.