Chocolate Chip Woolworth Cookies Chocolate Chip
Prepare to indulge in nostalgic perfection with these Chocolate Chip Woolworth Cookies, a delightful twist on the classic chocolate chip cookie recipe. Made with a rich blend of softened butter, granulated and brown sugars, and pure vanilla extract, these cookies boast a soft, chewy texture with irresistibly crisp edges. Packed with creamy milk chocolate chips and optional crunchy nuts like walnuts or pecans, this recipe is a crowd-pleaser for all occasions. Quick to make in just 25 minutes from start to finish, these cookies are perfect for weeknight baking or special treats. Whether served fresh out of the oven or saved for later, their melt-in-your-mouth flavor and perfect balance of sweetness will have everyone asking for seconds. Make these iconic Woolworth-inspired cookies today for a timeless dessert sure to satisfy!
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 150 grams Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 300 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 300 grams Milk chocolate chips
- 120 grams Optional: chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a handheld or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure soft cookies.
Fold in the milk chocolate chips and optional chopped nuts using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, 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 golden brown and the centers look slightly underbaked. The cookies will continue to set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
6412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.3 g | 454% | |
| Saturated Fat | 176.4 g | 882% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 756.5 g | 275% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 490.7 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 755 mg | 58% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2047 mg | 44% | |
*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.
