Cook Time: 12 minutes
Servings: 24 cookies
Difficulty: Easy
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (340g) chocolate chips (semi-sweet or milk)
- Optional: 1/2 cup (75g) chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.2. Cream butter & sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
3. Add eggs & vanilla: Mix in eggs one at a time, then stir in vanilla.
4. Mix dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt.
5. Combine: Gradually add dry ingredients into wet mixture. Stir until just combined.
6. Fold in chocolate chips (and walnuts, if using).
7. Scoop & bake: Drop dough by rounded tablespoons onto baking sheets.
8. Bake for 10–12 minutes, until edges are golden but centers are soft.
9. Cool & enjoy: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack.
Nutritional Information (per cookie)
- Calories: ~200
- Carbohydrates: ~25g
- Protein: ~2g
- Fat: ~10g
- Sugar: ~18g
Tips & Variations
Chewy vs Crispy: For chewier cookies, chill the dough for 30 minutes before baking. For crispier cookies, bake an extra 2 minutes.Chocolate Lovers: Use a mix of milk, dark, and white chocolate chips.
Freezing Dough: Roll dough into balls, freeze, and bake fresh anytime.
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