Hold the Margarine Chocolate Chip Cookies
Indulge in the ultimate homemade cookie experience with these "Hold the Margarine Chocolate Chip Cookies." Made with rich, creamy unsalted butter and a delightful blend of granulated sugar and brown sugar, these cookies deliver a classic soft and chewy texture with perfectly crispy edges. Bursting with semi-sweet chocolate chips in every bite, this recipe skips the margarine for a more authentic, buttery flavor. Ready in just 25 minutes from prep to bake, these easy chocolate chip cookies are a timeless treat that’s perfect for any occasion. Whether you serve them warm with a glass of milk or store them for up to five days, they’re guaranteed to satisfy your sweet tooth. Perfectly simple, irresistibly delicious, and always crowd-pleasing, this recipe will become your go-to favorite in no time!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Packed light brown sugar
- 2 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
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, use a hand mixer or stand mixer to beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
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. Stop mixing as soon as the dough forms to avoid overworking it.
Use a spatula to fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of cookie 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 just start to turn golden. The centers will look slightly undercooked but will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm with a glass of milk or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 735.8 g | 268% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 482.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 210 mg | 16% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 643 mg | 14% | |
*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.
