Ultimate Killer Cookies
Get ready to salivate over these *Ultimate Killer Cookies*—a dreamy blend of chewy centers, crispy edges, and bursts of rich, melty chocolate in every bite! This cookie recipe combines the perfect trio of unsalted butter, granulated sugar, and brown sugar for exceptional flavor and texture, while a double dose of chocolate—semi-sweet chips and optional chunks—takes decadence to another level. The secret lies in chilling the dough for enhanced depth and a bakery-style finish, ensuring your cookies are irresistibly soft and indulgent. Ready in under 30 minutes of active prep time, these cookies are ideal for everything from after-school snacks to party treats. Serve them warm with a cold glass of milk, and watch them disappear faster than you can say "homemade goodness"! Perfect for chocolate lovers and baking enthusiasts alike, these cookies are a guaranteed crowd-pleaser you’ll make again and again.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 cups semi-sweet chocolate chips
- 1 cup dark or milk chocolate chunks (optional)
Instructions
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
Add in 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 salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix.
Fold in the semi-sweet chocolate chips and optional chocolate chunks with a spatula until evenly distributed throughout the dough.
Cover the dough with plastic wrap and chill in the refrigerator for at least 1-2 hours, or overnight for even better flavor and texture.
When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop the dough into 2-tablespoon-sized portions (or use a cookie scoop) and place them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 9-11 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 sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with a cold glass of milk or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 29.0 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 71 mg | 2% | |
*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.
