Choco Chip Cookies
Dive into the ultimate comfort dessert with these soft, chewy Choco Chip Cookies, a timeless treat bursting with rich, melty semi-sweet chocolate in every bite. Perfectly golden at the edges with irresistibly tender centers, these cookies are made with a delightful blend of brown sugar for extra moisture and depth, and a hint of vanilla for that homemade aroma. Ready in just 25 minutes from start to finish, this recipe uses simple pantry staples like all-purpose flour, baking soda, and unsalted butter, making it an effortless bake for both beginners and seasoned bakers. Whether enjoyed warm straight out of the oven or paired with an ice-cold glass of milk, these classic chocolate chip cookies are bound to become your go-to for satisfying sweet cravings. Great for family gatherings, holiday baking, or an indulgent snack, they’re the perfect combination of crispy, gooey, and utterly delicious!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 1 cup Brown sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric hand mixer or stand mixer on medium speed.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until incorporated.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
Fold in the semi-sweet chocolate chips using a spatula until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and drop them 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 golden brown and the centers look slightly underbaked. (They will continue to set as they 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.
Enjoy the cookies warm with a glass of milk or store them in an airtight container for up to one week.
Nutrition Facts
Calories |
4700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 723.7 g | 263% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 423.8 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 246 mg | 19% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 727 mg | 15% | |
*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.
