Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies might be just the dessert you are searching for. One serving contains 183 calories, 2g of protein, and 9g of fat. For 19 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 30. 515 people found this recipe to be flavorful and satisfying. Head to the store and pick up salt, unsalted butter, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. Users who liked this recipe also liked Classic Chocolate Chip Cookies, The Best Classic Chocolate Chip Cookies, and Classic Chocolate Chip Cookies.

Servings: 30

Preparation duration: 5 minutes

Cooking duration: 75 minutes

 

Ingredients:

1 teaspoon baking soda

2 large eggs

2 1/4 cups all-purpose flour

2/3 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon fine salt

1 12-ounce bag semisweet chocolate chips

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

Equipment:

baking sheet

oven

hand mixer

whisk

bowl

Cooking instruction summary:

Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days. Variations: For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes. For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes. For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

 

Step by step:


1. Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.

2. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes.

3. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.

4. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart.

5. Roll each into a ball with slightly wet hands.

6. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through.

7. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.

8. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.


Variations

1. For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar.

2. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.


For extra-crispy cookies

1. Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.


For crispy-cakey cookies

1. Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.

2. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

3. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.

4. For super-chewy cookies: Substitute cake flour for all-purpose flour.

5. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.


Nutrition Information:

Quickview
183k Calories
2g Protein
9g Total Fat
22g Carbs
1% Health Score
Limit These
Calories
183k
9%

Fat
9g
14%

  Saturated Fat
5g
34%

Carbohydrates
22g
8%

  Sugar
13g
16%

Cholesterol
25mg
8%

Sodium
122mg
5%

Caffeine
9mg
3%

Get Enough Of These
Protein
2g
4%

Manganese
0.22mg
11%

Copper
0.16mg
8%

Selenium
5µg
8%

Iron
1mg
7%

Magnesium
23mg
6%

Vitamin B1
0.08mg
5%

Phosphorus
47mg
5%

Folate
18µg
5%

Fiber
1g
5%

Vitamin B2
0.07mg
4%

Vitamin B3
0.66mg
3%

Vitamin A
163IU
3%

Zinc
0.42mg
3%

Potassium
87mg
3%

Calcium
16mg
2%

Vitamin E
0.24mg
2%

Vitamin B5
0.14mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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