Blue Ribbon Chocolate Chip Cookies
Indulge in the ultimate cookie experience with these Blue Ribbon Chocolate Chip Cookies—a timeless classic perfected to bakery-level quality. Crafted with a luscious blend of unsalted butter, two types of sugar, and a hint of vanilla, these cookies boast a soft, chewy center with irresistibly golden, lightly crisp edges. Packed with two full cups of melty semi-sweet chocolate chips and the optional crunch of walnuts or pecans, they deliver the perfect balance of sweetness and texture. Ready in just 27 minutes from start to finish, these crowd-pleasers are ideal for everything from bake sales to cozy evenings at home. Whether served warm with a glass of milk or tucked into lunchboxes, these award-winning cookies are sure to become a go-to favorite in your recipe collection.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 count large eggs
- 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 (walnuts or pecans)
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, beat the unsalted butter, granulated sugar, and brown sugar together until creamy, about 2-3 minutes using a hand or stand mixer.
Add the vanilla extract and eggs to the bowl, one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Stir in the semi-sweet chocolate chips and optional chopped nuts by hand using a spatula or wooden spoon.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven, one sheet at a time, for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with a glass of cold milk or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 20.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| 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.
