Chocolate Chip Cookies for Jesse
Indulge in the perfect balance of chewy, gooey, and crispy with "Chocolate Chip Cookies for Jesse," a classic treat with a personal touch. These homemade cookies feature a buttery dough infused with the sweetness of light brown sugar and vanilla, generously studded with rich semisweet chocolate chips for the ultimate bite. Ready in just 25 minutes, this easy recipe uses pantry staples like all-purpose flour and baking soda, making it the perfect go-to for any occasion. With golden edges and soft, melt-in-your-mouth centers, these cookies are guaranteed to be a crowd-pleaser—perfect for serving warm with a glass of milk or sharing at your next gathering. Whether you're baking for someone special or simply craving comfort food, these chocolate chip cookies offer unbeatable flavor and texture in every bite.
Log this recipe in SnapCalorie
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 Light brown sugar (packed)
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 2 cups Semisweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, light brown sugar, and granulated sugar until the mixture is creamy and smooth (about 2-3 minutes).
Add the vanilla extract and eggs to the butter-sugar mixture one at a time, beating well after each addition.
Gradually add the dry ingredients (flour mixture) to the wet ingredients in 3 parts, mixing on low speed until just combined. Avoid overmixing.
Stir in the semisweet chocolate chips with a spatula or wooden spoon until evenly distributed.
Scoop 1.5 tablespoons of dough (using a cookie scoop or tablespoon) per cookie and place them on the prepared baking sheets, spacing them 2 inches apart to allow spreading.
Bake for 8-10 minutes, or until the edges are lightly golden and the centers still look slightly undercooked. Avoid overbaking for soft cookies.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy warm with a glass of cold milk, or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
6137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.2 g | 426% | |
| Saturated Fat | 205.0 g | 1025% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 773.5 g | 281% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 535.7 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 553 mg | 43% | |
| Iron | 30.9 mg | 172% | |
| 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.
