Ultimate Chocolate Chip Cookies Oamc
Discover the perfect balance of gooey, chewy, and crispy with these *Ultimate Chocolate Chip Cookies OAMC (Once-A-Month Cooking)*—a freezer-friendly twist on the classic treat! Made with a rich blend of unsalted butter, brown and granulated sugars, and a generous two cups of semi-sweet chocolate chips, these cookies hit all the sweet spots. Whether you're baking them fresh or from frozen, this recipe offers unparalleled convenience for busy bakers looking to satisfy a sudden cookie craving. Optional chopped nuts add a delightful crunch, while a touch of vanilla elevates the flavor to irresistible heights. With simple prep, make-ahead storage, and 36 indulgent servings, these cookies are a must-try for chocolate chip enthusiasts everywhere. Perfect for meal prep or impromptu dessert moments!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) if baking immediately. Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
Fold in the chocolate chips and nuts (if using).
For OAMC preparation: Roll cookie dough into 1.5-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 1-2 hours or until solid, then transfer the frozen dough balls into a freezer-safe bag or container. Label and store for up to 3 months.
To bake: Place the dough balls (frozen or fresh) on a baking sheet about 2 inches apart. Bake for 8-10 minutes if fresh, or 10-12 minutes if frozen, until the edges are golden brown but the centers still look slightly undercooked.
Let the cookies 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 for up to a week!
Nutrition Facts
Calories |
6091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.6 g | 337% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1478 mg | 64% | |
| Total Carbohydrate | 925.0 g | 336% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 582.0 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 404 mg | 31% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 1580 mg | 34% | |
*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.
