All American Chewy Chocolate Chip Cookies
Indulge in the quintessential comfort of warm, homemade **All American Chewy Chocolate Chip Cookies**, a timeless treat designed to elevate your baking game. Featuring a perfect balance of **soft, chewy centers** and lightly golden edges, these cookies boast the rich sweetness of **semisweet chocolate chips**, complemented by the depth of **light brown sugar** and fragrant **vanilla extract**. With a quick prep time of just 15 minutes, this recipe combines simplicity with irresistible flavor, making it ideal for busy bakers or impromptu dessert cravings. Whether enjoyed fresh from the oven or stored for later, these **classic American cookies** are perfect for everything from after-school snacks to holiday gatherings. Baking them to perfection ensures an unparalleled melt-in-your-mouth experience, ideal for sharing—or savoring for yourself!
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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 Light brown sugar (packed)
- 2 teaspoons Vanilla extract
- 2 units Large eggs
- 2 cups Semisweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and creamy (about 2-3 minutes).
Add the vanilla extract and eggs, one at a time, to the butter mixture. Beat well after each addition until fully combined.
Gradually add the dry ingredients (flour mixture) into the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semisweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded tablespoons 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 and the centers look just set. Do not overbake for chewy cookies.
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
Nutrition Facts
Calories |
6324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.7 g | 427% | |
| Saturated Fat | 204.9 g | 1024% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 824.8 g | 300% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 585.3 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 553 mg | 43% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 2317 mg | 49% | |
*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.
