Chocolate Chip Cookies My Version
Get ready to upgrade your cookie game with "Chocolate Chip Cookies My Version," the ultimate take on a timeless classic! These soft and chewy cookies strike the perfect balance of buttery richness and gooey chocolate bliss, thanks to a mix of semi-sweet chocolate chips and optional dark chocolate chunks for an extra indulgent touch. The secret lies in the combination of light brown sugar for a caramel-like depth and just the right amount of baking soda and baking powder, ensuring a tender, irresistible texture. Quick and easy to prepare in under 30 minutes, these golden-brown beauties bake to perfection with slightly crisp edges and soft, melt-in-your-mouth centers. Whether you're hosting a party, craving a comforting treat, or looking to pack a homemade snack, these fresh-from-the-oven cookies will be your new go-to! Keywords: soft chocolate chip cookies, chewy cookies, homemade cookie recipe, chocolate chip dessert.
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 0.5 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 0.5 cup dark chocolate chunks (optional)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Gently fold in the semi-sweet chocolate chips and dark chocolate chunks (if using).
Using a tablespoon or cookie scoop, drop rounded spoonfuls of 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 lightly golden brown. The centers may look slightly underbaked, but they will set as the cookies cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to a week, though they’re best enjoyed fresh!
Nutrition Facts
Calories |
6454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.6 g | 430% | |
| Saturated Fat | 205.6 g | 1028% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 860.6 g | 313% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 567.9 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 346 mg | 27% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 1224 mg | 26% | |
*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.
