Hershey Chewy Chocolate Cookies
Chewy chocolate cookies with rich cocoa flavor and optional nuts, perfect for chocolate lovers and ideal for satisfying sweet cravings or sharing at gatherings.
Ingredients
Instructions
- Cream butter and sugar in a large mixing bowl.
- Add eggs and vanilla; blend well.
- Combine flour, cocoa, baking soda, and salt; blend into the creamed mixture.
- Stir in chopped nuts if using.
- Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake at 350°F for 8 to 9 minutes.
- Cool on cookie sheet until set, about 1 minute.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you're out of butter, you can substitute with margarine or coconut oil. Adding a pinch of espresso powder can enhance the chocolate taste. Ensure your butter is at room temperature for easier creaming with sugar. If you prefer a chewy texture, avoid overbaking.
Serving Suggestions
These chewy chocolate cookies are perfect enjoyed with a glass of milk or a cup of coffee. Consider serving them alongside a scoop of ice cream for an indulgent dessert. They also pair nicely with other treats such as brownies or a slice of Lazy Wife'S Pie for a sweet platter. For a fun twist, sandwich two cookies with frosting or ice cream.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies individually wrapped in plastic wrap and then placed in a freezer bag. To reheat, simply microwave for a few seconds or warm in the oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey Chewy Chocolate Cookies contains roughly 1001 calories, with 16g protein, 118g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (48% of the Daily Value), iron (42% of the Daily Value), and protein (31% of the Daily Value). Note that it is relatively high in sodium, at 1504mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour blends or almond flour, though the texture may vary. Make sure to adjust the ratios as necessary, since different flours absorb moisture differently.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens, or use 1/4 cup of unsweetened applesauce.
How do I know when the cookies are done?
The cookies are done when they are set around the edges but still soft in the center. They will continue to firm up as they cool on the sheet. Baking them just until they are slightly underdone will give you the desired chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).