Semisweet Chocolate Chip Cookies

Introduction

The mix of white sugar and brown sugar gives these cookies crisp edges and a softer center, while semisweet chocolate chips keep the sweetness balanced. You make the dough in one bowl and bake at 350°F until golden brown, which makes this a practical small-batch cookie recipe for an everyday bake or a quick dessert.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Servings: 18 cookies

Ingredients

• ½ cup butter, softened
• ½ cup white sugar
• ¼ cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup flour
• ½ tsp salt
• ½ tsp baking soda
• Hershey's Chipits semisweet chocolate chips

Instructions

1. Cream butter and sugar in a bowl until well combined.
2. Mix in egg and vanilla.
3. Combine flour, salt, and baking soda. Mix this dry mix into the wet mix.
4. Fold in chocolate chips.
5. Scoop cookies onto a parchment-lined baking sheet. Bake at 350°F until golden brown.
6. Cool slightly, then remove from baking sheet. Cool fully.

Variations

• Replace Hershey’s Chipits semisweet chocolate chips with dark chocolate chips if you want a less sweet cookie with a deeper chocolate flavor.
• Replace some of the white sugar with more packed brown sugar for a softer, chewier texture and a stronger caramel note.
• Chill the dough after folding in chocolate chips for 30 minutes before scooping if you want thicker cookies with less spread.
• Use a 1:1 gluten-free flour blend in place of the flour for a gluten-free version; the cookies will be slightly more delicate once baked.
• Add chopped walnuts or pecans along with the chocolate chips if you want more texture and a nuttier finish.

Tips for Success

• Use softened butter for the creaming step; if the butter is melted, the cookies will spread more and bake flatter.
• Mix the flour, salt, and baking soda together thoroughly before adding them so the baking soda is evenly distributed.
• Fold in the chocolate chips only until they are distributed to avoid overmixing the dough.
• Bake until the edges are golden brown and the centers look set; they will continue to firm up as they cool.
• Let the cookies cool slightly on the baking sheet before moving them so they do not break while still warm.

Storage and Reheating

Store the cooled cookies in an airtight container at room temperature for up to 4 days. If your kitchen runs warm, you can refrigerate them in an airtight container for up to 1 week.

For longer storage, freeze the baked cookies in a freezer-safe container or zip-top bag for up to 2 months. Thaw at room temperature before serving.

To reheat, warm a cookie in the microwave for 8 to 10 seconds for a softer center, or place several cookies in a 300°F oven for 3 to 5 minutes. If reheating from frozen in the oven, add 1 to 2 minutes.

FAQ

How many chocolate chips should you fold in?

This size of dough works well with about 3/4 to 1 cup chocolate chips. Use less if you want more visible dough in each bite and more if you want a heavier chocolate ratio.

Why did the cookies spread too much?

Butter that was too warm, too little flour, or a hot baking sheet can all cause excess spread. Start with softened butter, measure the flour level, and bake on a cool parchment-lined sheet.

Can you make the dough ahead of time?

Yes. Cover the dough and refrigerate it for up to 48 hours before scooping and baking.

Can you make these gluten-free?

Yes, if you replace the flour with a 1:1 gluten-free baking blend. Let the cookies cool fully before moving them, since gluten-free cookies are often more fragile when warm.