Very Good and Yummy Chocolate Chip Cookies
Indulge your sweet tooth with these Very Good and Yummy Chocolate Chip Cookies—an irresistible classic that’s soft, chewy, and loaded with gooey semi-sweet chocolate chips. This quick and easy recipe combines pantry staples like brown sugar, all-purpose flour, and pure vanilla extract to create perfectly balanced cookies with a delightful depth of flavor and just the right hint of saltiness. In just 25 minutes, including prep and bake time, you’ll have a batch of 24 luscious cookies ready to enjoy fresh out of the oven, with golden edges and soft centers. Bonus: add chopped walnuts or pecans for an extra nutty crunch! Ideal for family gatherings, cookie swaps, or satisfying midnight cravings, these homemade treats stay delicious for up to a week in an airtight container. Perfectly suited for any chocolate chip cookie lover, this timeless recipe is sure to become your go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 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
- 0.5 cup Optional: chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix 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 ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips and nuts (if using) with a spatula until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still appear 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 or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 740.9 g | 269% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 479.5 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 281 mg | 22% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 905 mg | 19% | |
*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.
