By Cracky These Are Good Cookies
Get ready to fall head over heels for "By Cracky These Are Good Cookies," the ultimate homemade chocolate chip cookie recipe that delivers soft, chewy perfection in every bite. Packed with rich, melty semi-sweet chocolate chips and the option to add crunchy, buttery chopped nuts like walnuts or pecans, these cookies are a timeless crowd-pleaser. With only 15 minutes of prep time and a quick 8-10 minutes in the oven, this recipe blends simplicity with indulgence, making it ideal for a busy weekday treat or a last-minute dessert. Featuring a blend of granulated and brown sugar for balanced sweetness and a touch of vanilla for extra depth, these cookies stay irresistibly moist thanks to their slightly under-baked centers. Whether enjoyed warm with a glass of milk or cooled to chewy perfection, these cookies are sure to become your go-to favorite. Bake a batch and watch them disappear!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 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 Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and beat until combined.
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.
Fold the chocolate chips into the dough using a spatula. If using, fold in the chopped nuts as well.
Scoop tablespoon-sized portions of the 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 golden brown. The centers will look slightly undercooked, but they will firm up as the cookies cool.
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 cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.4 g | 425% | |
| Saturated Fat | 184.6 g | 923% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 768.4 g | 279% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 506.6 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 330 mg | 25% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 968 mg | 21% | |
*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.
