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Warm, gooey, and packed with melted chocolate chips. These classic American cookies are perfectly soft on the inside with a delightful crisp edge. The ultimate comfort treat, best served with a cold glass of milk.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening is evenly distributed. Set aside.
In a large bowl using a hand mixer or a stand mixer with a paddle attachment, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl as needed.
Add the room temperature egg and vanilla extract to the butter mixture. Beat on low speed until just combined, about 30 seconds. Do not overmix.
Add the dry flour mixture to the wet ingredients in two batches. Mix on low speed until just a few streaks of flour remain. Be careful not to overwork the dough.
Gently fold in the semi-sweet chocolate chips with a rubber spatula until they are evenly distributed throughout the dough.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 72 hours. This step is crucial for developing flavor and preventing the cookies from spreading too much.
When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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Warm, gooey, and packed with melted chocolate chips. These classic American cookies are perfectly soft on the inside with a delightful crisp edge. The ultimate comfort treat, best served with a cold glass of milk.
This american recipe takes 57 minutes to prepare and yields 24 servings. At 137.42 calories per serving with 1.48g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets. For a bakery-style finish, press a few extra chocolate chips onto the tops of the dough balls and sprinkle with flaky sea salt, if using.
Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone. They will continue to bake on the hot pan after being removed from the oven.
Let the cookies cool on the baking sheet for 5 minutes. This allows them to set. Then, transfer them to a wire rack to cool completely. Enjoy warm!
Add 3/4 cup of toasted and chopped walnuts or pecans along with the chocolate chips for a crunchy texture.
Replace 1/4 cup of the all-purpose flour with unsweetened cocoa powder and use a mix of semi-sweet and white chocolate chips.
Before starting, melt the butter in a saucepan and cook until it turns a nutty brown color. Let it cool slightly before creaming with the sugars for an incredibly deep, nutty flavor.
Replace 1/2 cup of the all-purpose flour with 3/4 cup of old-fashioned rolled oats for a heartier, chewier cookie.
Chocolate contains compounds like theobromine and phenylethylamine, which can have a positive effect on mood and create a feeling of comfort and happiness.
The carbohydrates from the flour and sugar provide a rapid source of energy, which can be useful for a quick pick-me-up during a slump in your day.
This is usually caused by butter that is too soft or melted. Chilling the dough for at least 30 minutes before baking is the best way to prevent this. Also, ensure your baking soda is fresh and you've measured your flour correctly.
Absolutely! The dough can be refrigerated for up to 3 days, and the flavor actually improves over time. You can also freeze scooped dough balls for up to 3 months and bake them directly from the freezer.
Store the cooled cookies in an airtight container at room temperature for up to 4 days. You can add a slice of bread to the container to help keep them soft.
Yes! Feel free to use milk chocolate, dark chocolate, or white chocolate chips. For larger puddles of melted chocolate, use chopped chocolate from a bar instead of chips.
Chocolate chip cookies are a dessert and should be considered an indulgent treat. They are high in sugar, fat, and calories and offer limited nutritional benefits. They are best enjoyed in moderation as part of a balanced diet.
Based on this recipe, one cookie (approximately 28g) contains around 135-145 calories. The exact number can vary depending on the specific ingredients and final size of the cookie.