Hershey’S 50% Reduced Fat Chocolatey Chip Coo

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Servings: 60 Difficulty: Intermediate
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Classic chocolate chip cookies with a lighter touch using reduced-fat chips
Hershey's 50% Reduced Fat Chocolatey Chip Coo recipe image

These Hershey’s chocolate chip cookies offer a nostalgic, comforting taste with a slightly lighter profile thanks to the use of 50% reduced-fat chocolate chips. The dough combines all-purpose flour, baking soda, and a blend of granulated and light brown sugars for that perfect balance of sweetness and chew. Creamy oil spread replaces some butter, while eggs and vanilla extract bind the flavors together. The result is a cookie that is soft in the center with lightly crisp edges, studded with melty chocolate pockets. They are perfect for afternoon snacking, school lunches, or sharing with friends. Simple to mix and bake, this recipe delivers reliable, home-style indulgence without the heavy guilt, making it a favorite for everyday baking occasions.

Hershey's 50% Reduced Fat Chocolatey Chip Coo recipe image
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Hershey’S 50% Reduced Fat Chocolatey Chip Coo

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 60 Calories: 1042.5

Description

These Hershey's chocolate chip cookies offer a nostalgic, comforting taste with a slightly lighter profile thanks to the use of 50% reduced-fat chocolate chips. The dough combines all-purpose flour, baking soda, and a blend of granulated and light brown sugars for that perfect balance of sweetness and chew. Creamy oil spread replaces some butter, while eggs and vanilla extract bind the flavors together. The result is a cookie that is soft in the center with lightly crisp edges, studded with melty chocolate pockets. They are perfect for afternoon snacking, school lunches, or sharing with friends. Simple to mix and bake, this recipe delivers reliable, home-style indulgence without the heavy guilt, making it a favorite for everyday baking occasions.

Ingredients

Directions

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the oil spread, granulated sugar, brown sugar, and vanilla extract with an electric mixer on medium speed until the mixture is light and creamy.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated.
  5. Gradually add the flour mixture to the wet ingredients, beating on low speed just until combined. Do not overmix.
  6. Stir in the reduced-fat chocolate chips using a wooden spoon or spatula until evenly distributed.
  7. Drop rounded teaspoons of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
  8. Bake for 8 to 10 minutes, or until the edges are lightly browned but the centers still look slightly soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings 60

Amount Per Serving
Calories 1042.5kcal
% Daily Value *
Total Fat 27.3g42%
Saturated Fat 4.5g23%
Cholesterol 74.6mg25%
Sodium 35601.4mg1484%
Total Carbohydrate 218.5g73%
Dietary Fiber 2.9g12%
Sugars 71.8g
Protein 13.4g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For softer, chewier cookies, add 1 or 2 tablespoons of unsweetened applesauce to the egg mixture before adding the flour.

Store cooled cookies in an airtight container at room temperature for up to 1 week.

Dough can be covered and refrigerated for up to 24 hours before baking for a richer flavor.

Keywords: chocolate, chips, cookies, chewy, baking, dessert, snack, hersheys, reduced-fat, classic, homemade, easy, family-friendly, afternoon-tea, comfort-food, vanilla, brown-sugar, flour, eggs, oat-free
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