Extraordinary Chocolate Chip Cookies
Indulge in the ultimate comfort food with these *Extraordinary Chocolate Chip Cookies*, a bakery-style treat that’s irresistibly soft, chewy, and loaded with rich, melty chocolate in every bite. Made with a perfect blend of granulated sugar and brown sugar, these cookies boast a caramelized depth that pairs beautifully with the two full cups of semi-sweet chocolate chips. Want an added touch of crunch? Stir in chopped walnuts or pecans for a delightful texture contrast. With just 15 minutes of prep time and a quick 10-minute bake, these cookies come together effortlessly, making them ideal for last-minute cravings or a sweet finish to any meal. Serve them fresh out of the oven for a gooey center or save them for later—they stay deliciously soft for days. Whether you're a seasoned baker or a cookie newbie, this recipe will become your go-to for achieving homemade chocolate chip cookie perfection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar (packed)
- 2 whole large eggs
- 2 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using a hand or stand mixer.
Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to ensure the cookies remain tender.
Fold in the chocolate chips and nuts (if using) using a spatula or wooden spoon until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers still appear slightly underbaked. This ensures a soft and chewy texture.
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.
Serve warm for a gooey treat or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.4 g | 358% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 776.2 g | 282% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 508.5 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1192 mg | 25% | |
*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.
