Original Chipits Cookies
Indulge in the classic, crowd-pleasing goodness of Original Chipits Cookies, a timeless recipe that delivers soft, chewy perfection with every bite. Made with rich, creamy butter and a blend of granulated and light brown sugars, these cookies boast a perfect balance of sweetness and depth. Each doughy morsel is packed with Hershey's Chipits chocolate chips—your choice of milk, dark, or semi-sweet—for irresistible bursts of flavor in every bite. With optional chopped nuts for added crunch, this recipe is endlessly customizable to suit your taste. Ready in just 15 minutes of prep time and baked to golden perfection in under 10 minutes, these homemade cookies are a go-to treat for any occasion. Perfectly crisp at the edges with soft, gooey centers, they're ideal for pairing with a glass of milk or sharing during festive celebrations. Try this quintessential chocolate chip cookie recipe for a nostalgic dessert that everyone will love!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Packed light brown sugar
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 2 cups Hershey's Chipits (milk, dark, or semi-sweet chocolate chips)
- 1 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter-sugar mixture, one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in the Hershey's Chipits and nuts (if using) with a spatula until evenly distributed throughout the dough.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers should look slightly undercooked.
Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
6901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.0 g | 506% | |
| Saturated Fat | 210.9 g | 1054% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 789.1 g | 287% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 530.1 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 665 mg | 51% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2702 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
