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Classic, chewy, and soft chocolate chip cookies packed with gooey melted chocolate. This timeless American recipe is easy to make and perfect for any occasion, from bake sales to a simple after-dinner treat.
For 12 servings
Preheat oven and prepare baking sheets. Set your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking.
Combine dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening is evenly distributed. Set aside.
Cream butter and sugars. In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until the mixture is light, pale, and fluffy. This step incorporates air, which is key to a good cookie texture.
Add eggs and vanilla. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
Combine wet and dry mixtures. Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Mix only until the flour streaks have just disappeared. Do not overmix. Using a spatula, gently fold in the chocolate chips.
Scoop and bake. Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, placing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. They will continue to bake on the hot pan after removal.
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Classic, chewy, and soft chocolate chip cookies packed with gooey melted chocolate. This timeless American recipe is easy to make and perfect for any occasion, from bake sales to a simple after-dinner treat.
This american recipe takes 32 minutes to prepare and yields 12 servings. At 319.73 calories per serving with 3.65g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Cool the cookies. If using, sprinkle the tops with flaky sea salt immediately after removing from the oven. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Add 1 cup of chopped nuts like walnuts or pecans along with the chocolate chips for extra crunch and flavor.
Substitute half of the semisweet chocolate chips with white chocolate chips, butterscotch chips, or peanut butter chips.
For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.
Add 1/2 teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
The combination of sugar and chocolate can provide a temporary boost in mood and energy, making it a comforting treat that can trigger feelings of happiness and nostalgia.
If using dark chocolate chips with a high cocoa content (70% or more), they can be a source of flavonoids. These are antioxidants that may help protect cells from damage and support heart health.
This is often caused by butter that is too soft or melted. Using chilled dough can help prevent spreading. Also, ensure your baking soda is fresh and you've measured your flour correctly (scoop and level, don't pack).
Yes! The dough can be refrigerated for up to 3 days. Chilling the dough actually enhances the flavor. You can also scoop the dough into balls and freeze them for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
The key to a chewy cookie is to slightly underbake it. Look for edges that are light golden brown and centers that look set but are no longer glossy. They will firm up as they cool on the baking sheet.
Based on this recipe, one cookie (making 24 total) has approximately 225-250 calories, depending on the exact ingredients used. A serving of two cookies would be around 450-500 calories.
Chocolate chip cookies are a dessert and should be considered an indulgent treat. They are high in sugar, fat, and calories. While they can be enjoyed in moderation as part of a balanced diet, they are not considered a health food.
Yes, you can. If you use salted butter, reduce the added salt in the recipe from 1/2 teaspoon to 1/4 teaspoon to avoid the cookies being too salty.