Cookie Break Up
Introducing the irresistible "Cookie Break Up" — a playful twist on classic chocolate chip cookies that’s perfect for sharing! This recipe combines a rich, buttery dough with semi-sweet chocolate chips and optional crunchy nuts like pecans or walnuts for added texture. Baked as one giant cookie and then broken into rustic, bite-sized pieces, this treat offers a delightful mix of crispy edges and soft, gooey centers in every bite. With just 15 minutes of prep time, it’s a quick and easy dessert that’s sure to satisfy your sweet tooth. Perfect for casual gatherings, snacking, or gifting, "Cookie Break Up" is as fun to make as it is to eat. Make a batch today and experience cookie magic in its most shareable form!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup, packed light brown sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium-sized 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 unsalted butter, granulated sugar, and light brown sugar until creamy and well-combined, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the semi-sweet chocolate chips and, if using, the chopped nuts.
Transfer the dough to the prepared baking sheet and use a spatula to spread it into an even layer, about 1/2-inch thick. The edges can be slightly rustic.
Bake in the preheated oven for 18-20 minutes, or until the cookie is golden brown around the edges and slightly soft in the center.
Remove the baking sheet from the oven and allow the cookie to cool completely on the pan. It will firm up as it cools.
Once cooled, use your hands to break the cookie into irregular pieces of your desired size. Serve immediately or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2651 mg | 115% | |
| Total Carbohydrate | 710.0 g | 258% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 438.7 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 286 mg | 22% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 970 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.
