Semi Sweet Chocolate Chip Cookies
Indulge in the perfect balance of sweetness and richness with these Semi Sweet Chocolate Chip Cookies, a timeless classic that never fails to satisfy. Made with creamy unsalted butter, a blend of granulated and light brown sugars, and packed with two full cups of semi-sweet chocolate chips, these cookies offer the perfect chewy texture with just the right amount of sweetness. The recipe comes together in under 30 minutes, making it an ideal choice for busy bakers or last-minute dessert cravings. With a hint of pure vanilla and a golden finish fresh from the oven, these cookies are a crowd-pleaser for any occasion. Serve them warm with a glass of milk for the ultimate cookie experience, or store them for up to a week to enjoy whenever the craving strikes. Perfect for bake sales, family gatherings, or simply treating yourself, these cookies are a must-try!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.75 cup packed light brown sugar
- 2 pieces 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 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the room-temperature butter, granulated sugar, and brown sugar together until creamy and smooth, about 2-3 minutes. Use an electric mixer if available.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.
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 until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips with a spatula or wooden spoon until evenly distributed.
Using a tablespoon or a small cookie scoop, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers look slightly underbaked. They will firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4494 | ||
|---|---|---|---|
% 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 | 685.8 g | 249% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 432.0 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.
