Chewy Chocolate Chip Cookies (Edit recipe)

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As someone who isn’t the biggest chocolate lover (I know, gasp), these chocolate chip cookies are one of the few that win me over every time. They’re soft, chewy, and just rich enough to satisfy a cocoa craving without being overwhelming. They also freeze beautifully for easy, make-ahead cookies anytime. Bake a batch, freeze a few, and enjoy them whenever you’re ready. Provecho amigos!

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 20-30

Ingredients

1 cup Butter, Unsalted, softened
0.75 cup Granulated White Sugar
1 cup Brown Sugar
1 Tbsp Vanilla Paste, substitute vanilla extract
2 whole Eggs
3 cups All Purpose Flour
1 tsp Baking Soda
0.5 tsp Baking Powder
1.5 tsp Real Salt - Redmond
4 oz Milk Chocolate Bars - Hu, chopped, I use two whole milk chocolate bars
0.5 tsp Cinnamon, Ground, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugars until smooth and well combined.
Beat in the eggs, cinnamon, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chocolate chips until evenly distributed.
Using a cookie scoop or spoon, portion out dough into balls about 2 tablespoons each. Place them on a lined baking sheet. See note below if freezing.
Bake in a preheated 375°F oven for 10–14 minutes, depending on size, until the edges just begin to turn golden brown.
Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Provecho!

Notes

If freezing cookies:

Once dough is ready and rolled into balls, place cookie dough balls on a cookie sheet in freezer for 60-90 minutes, until the dough has firmed up.
Place dough into a ziplock bag and keep in freezer for up to three months

To bake cookies from frozen:

Set dough balls on a parchment-lined sheet.
Preheat oven to 375 degrees and bake for 15-20 minutes or until edges are lightly brown.

To bake thawed cookies:

Remove dough balls from freezer, set on a parchment-lined sheet.
Bake as directed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	259
Fat:	12 g
Carbohydrates:	33 g
Protein:	7 g
Cholesterol:	25 g
Sodium:	211 mg
Fiber:	1 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated for total recipe.