Nm Chocolate Chip Cookie Recipe
Indulge in the ultimate bakery-style treat with this irresistible Nm Chocolate Chip Cookie Recipe! Perfectly crisp at the edges with a soft, gooey center, these cookies are packed with the rich sweetness of semi-sweet chocolate chips and a hint of vanilla. A pinch of optional flaky sea salt on top elevates their flavor, creating the ideal balance of sweet and savory. Ready in under 30 minutes, this recipe uses pantry staples like all-purpose flour, light brown sugar, and baking soda to deliver cookies that are as easy to make as they are to devour. Perfect for satisfying your sweet tooth or impressing guests, these cookies are best enjoyed warm, but their chewy goodness lasts for days when stored properly. Whether for a cozy afternoon treat or a crowd-pleasing dessert, this classic chocolate chip cookie recipe is destined to become a family favorite!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 220 grams light brown sugar
- 2 teaspoons vanilla extract
- 2 units large eggs
- 320 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons kosher salt
- 340 grams semi-sweet chocolate chips
- 1 pinch optional flaky sea salt (for topping)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy (approximately 2-3 minutes).
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed.
Scoop out approximately 2 tablespoons of dough per cookie and place them evenly spaced on the prepared baking sheets, leaving about 2 inches between each cookie.
If desired, sprinkle each cookie with a pinch of flaky sea salt before baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
6149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.5 g | 381% | |
| Saturated Fat | 173.2 g | 866% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 893.9 g | 325% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 603.1 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 287 mg | 22% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 822 mg | 18% | |
*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.
