Crispy Chocolate Chip Cookies
Indulge in the ultimate treat with these Crispy Chocolate Chip Cookies—a perfect blend of golden edges, gooey centers, and rich chocolatey goodness. Made with a combination of granulated and light brown sugar for a balanced sweetness and satisfying crunch, these cookies are irresistible right out of the oven. The dough, infused with vanilla and loaded with semi-sweet chocolate chips, bakes to perfection in just 12 minutes. Whether you're satisfying a sweet tooth or impressing guests, these cookies are quick to make (ready in under 30 minutes!) and ideal for any occasion. Serve them alongside a glass of cold milk or enjoy them on their own for the perfect cookie experience. Your next baking favorite awaits!
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 200 grams Granulated sugar
- 150 grams Light brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 200 grams Semi-sweet chocolate chips
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 unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 3-4 minutes with a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula or wooden spoon.
Using a tablespoon or a small cookie scoop, drop small dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly set.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Repeat with any remaining dough and store the cooled cookies in an airtight container for up to one week.
Nutrition Facts
Calories |
5172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.4 g | 334% | |
| Saturated Fat | 150.4 g | 752% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 2656 mg | 116% | |
| Total Carbohydrate | 714.0 g | 260% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 458.7 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 240 mg | 18% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 714 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.
