100 Good Cookies
Get ready to bake your way to happiness with this irresistible "100 Good Cookies" recipe! Perfectly soft and chewy, these classic cookies make a generous batch of 100, making them ideal for sharing or stocking up for a week's worth of sweet treats. Made with a rich blend of buttery goodness, a mix of granulated and brown sugar for depth of flavor, and packed with chocolate chips (and optional nuts for added crunch), these cookies strike the perfect balance between indulgence and simplicity. With a quick prep time of just 20 minutes and an easy foolproof method, these goodies are perfect for beginner and seasoned bakers alike. Whether you're hosting a party, baking for a bake sale, or simply satisfying your cookie cravings, this recipe is sure to be your go-to for crowd-pleasing results.
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Recipe Information
Ingredients
- 1 pound (softened) Unsalted butter
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 4.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Chocolate chips or chunks
- 1 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Gently fold in the chocolate chips and chopped nuts (if using) with a spatula until evenly distributed.
Using a small cookie scoop or a tablespoon, portion the dough into small, evenly-sized balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Avoid overbaking for soft cookies.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.
Nutrition Facts
Calories |
94 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.0 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 36 mg | 1% | |
*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.
