Blue Ridge Mountains Chocolate Chip Cookies
Indulge in the warm, nostalgic flavors of Blue Ridge Mountains Chocolate Chip Cookies, a classic treat elevated with rich semi-sweet chocolate chips and the perfect hint of brown sugar caramel notes. These cookies are soft in the center with slightly crisp edges, thanks to an expertly balanced combination of all-purpose flour, butter, and just the right touch of vanilla extract. Optional walnuts add a delightful crunch for those who love a nutty twist. Ready in under 30 minutes, this recipe is perfect for both novice bakers and seasoned pros looking to whip up a batch of comfort. Whether paired with a steaming cup of coffee or a cold glass of milk, these homemade cookies are guaranteed to bring a slice of mountain charm to your kitchen.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 1 tablespoon Vanilla extract
- 2 large Eggs
- 2 cups Semi-sweet chocolate chips
- 0.5 cup Walnuts, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
In a large bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter-sugar mixture, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to ensure tender cookies.
Gently fold in the chocolate chips and chopped walnuts (if using) with a spatula, distributing them evenly throughout the dough.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage. Enjoy with a tall glass of milk!
Nutrition Facts
Calories |
6100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.1 g | 430% | |
| Saturated Fat | 185.7 g | 928% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 762.3 g | 277% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 480.1 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 355 mg | 27% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 1053 mg | 22% | |
*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.
