99 Variations of Chocolate Chip Cookies: # 2 Hershey Chunk Cookies

It’s time for some more chocolate chip cookies, which honestly, are probably my number one favorite dessert.  So trying to come up with 99 variations is not a chore, it’s a labor of love.

This version has a lot of cookie, with just an occasional studding of super sweet milk chocolate (provided by Hershey bars).  It is also a small batch recipe, which means you can gobble them up quickly and then make some more cookies!

Hershey chunk cookie dough

You don’t need to chill this cookie dough to get great cookies, but it is beneficial to refrigerate the chocolate bars first so that the chunks break off in nice clean pieces.

Hershey chunk cookie dough blob

I love cookies that can be made in about 20 minutes.  Not too long to wait for that gooey sweetness.

Hershey Chunk Cookie

If you like more cookie than chocolate, this is a good recipe to try.

A pile of Hershey Chunk Cookies

Hershey Chunk Cookies

Hershey Chunk Cookies

  • Servings: 18-20 cookies
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Chewy, buttery cookies studded with chunks of milk chocolate

Credit: 99Taste original by Leslie


  • ½ cup margarine, softened (use a high vegetable oil content one like Land O’ Lakes)
  • ¼ cup plus 2 TB brown sugar
  • ¼ cup plus 2 TB white sugar
  • 1 egg
  • ½ ts vanilla
  • ¼ ts baking powder
  • ¼ ts baking soda
  • ¼ ts salt
  • 1 cup plus 3 TB all-purpose flour
  • 2 milk chocolate Hershey bars, refrigerated


  1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
  2. Combine both sugars with the softened butter until creamy.   Beat in egg and vanilla. Stir in flour, baking powder, baking soda, and salt until well combined.
  3. Break Hershey bars into pieces (refrigeration makes this easier and cleaner).  Stir the chunks of chocolate into the cookie batter.
  4. Drop by tablespoonfuls a couple of inches apart onto cookie sheet.  Bake in oven 9-11 mins., until just barely browned on the bottom.




99 Variations of Chocolate Chip Cookies: # 1 Truly Perfect Traditional Chocolate Chip Cookies


Well, let me say I’ve baked four batches of chocolate chip cookies the past two weekends.  Even using all three cookie pans that I own yielded different results.

But the last batch of cookies were truly perfect, exactly the type of chocolate chip cookies I love.  Soft, chewy, and crispy all at the same time, with a lot of chocolate chips.  Here are my tips to bake the perfect chocolate chip cookie.  This post is not endorsed; these are only my opinions of the products and ingredients that will create the best cookie.

First of all, I used Land O’ Lakes margarine.  Land O’ Lakes has more vegetable oil content than other margarines and also 0 trans fat (although they can still make that claim with 0.5g of trans fat).  I let the margarine soften until it would just hold a thumbprint, about one hour.  Secondly, I hand mixed these cookies.  One of my previous batches used a mixer and butter.  Those cookies tasted good, but they were flat and after two days they turned hard.


This recipe omits vanilla, which I honestly didn’t miss.  The cookies had a true chocolate chip cookie taste instead of a vanilla taste.  For the chips, I used a whole bag of Ghiradelli semi-sweet.


No annoying chilling is required – who wants to wait that long for chocolate chip cookies?


As for the pan, the one that baked the cookies perfectly, not too puffy and not too flat, with a slightly crispy bottom and a chewy center, was my Wilton cookie sheet.  My dark-coated cookie pan resulted in browner cookies that were puffier on top and crispier on the bottom.  My large sheet pan turned out cookies that were chewy, but a bit too flat.


I think I could’ve eaten the whole pan of these cookies when they came out of the oven.  Nine minutes at 375 degrees on the top rack worked perfectly.


Try this traditional recipe and these tricks for a perfect chocolate chip cookie.  Look at that warm gooey-ness – I think I need to go have another…

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Truly Perfect Traditional Chocolate Chip Cookies

  • Servings: about 3 1/2 dozen cookies
  • Print

Perfect chewy traditional chocolate chip cookies, no chilling required

Credit: tips & tricks by 99Taste


  • 2 sticks Land O’ Lakes margarine, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 1/4 cup all-purpose flour
  • 1 ts baking soda
  • 1/2 ts salt
  • 12 oz. high quality semi-sweet chocolate chips, such as Ghiradelli


1. Preheat oven to 375 degrees.  Line cookie pans with parchment paper (do not use dark-coated pans).

2. In a large bowl, cream softened margarine with both sugars until smooth.  Beat in egg.  In a separate bowl, mix salt and baking soda with the flour.  Gradually add the flour mixture to the butter mixture, stirring after each addition.  The batter will become very stiff.  Add chocolate chips and stir until fully mixed.

3. Use a cookie scoop or large spoon to drop by large tablespoonfuls onto cookie sheets.  Bake on top oven rack 8-10 minutes (do not over-bake).  Use a separate cookie sheet for each batch (so that the pan is not already warm).