Absolutely Sinful Chocolate Chip Cookies
Indulge your sweet tooth with these Absolutely Sinful Chocolate Chip Cookies, the perfect balance of chewy, buttery goodness and rich, melty chocolate in every bite. Made with a duo of granulated and brown sugars for depth of flavor, these cookies boast a soft center with crisp edges, ideal for any cookie connoisseur. The recipe is quick and easy, with just 15 minutes of prep and a short bake time, making it perfect for satisfying those last-minute dessert cravings. Packed with two full cups of semi-sweet chocolate chips and the option to add crunchy pecans or walnuts, these cookies are a truly decadent treat. Serve them warm for an irresistibly gooey experience or save them for up to five days of enjoyment—it’s cookie perfection made simple!
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Recipe Information
Ingredients
- 1 cup (softened, 2 sticks) Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
- 0.5 cup Optional: Chopped nuts (pecans or walnuts)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, using an electric hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2 minutes).
Add the eggs, one at a time, mixing well after each addition. Then mix in the pure vanilla extract until combined.
In a separate medium-sized 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, as this can make the cookies tough.
Fold in the semi-sweet chocolate chips and optional chopped nuts using a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown and the centers look slightly underdone. Do not overbake, as the cookies will continue to firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm for a gooey treat or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.7 g | 427% | |
| Saturated Fat | 175.7 g | 878% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 739.6 g | 269% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 479.8 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 305 mg | 23% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 929 mg | 20% | |
*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.
