Soft and Chewy Chocolate chip cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 1/4 cups all-purpose flour1/2 teaspoon baking soda1 cup (2 sticks) unsalted butter, room temperature1/2 cup granulated sugar1 cup packed light-brown sugar1 teaspoon salt2 teaspoons pure vanilla extract2 large eggs2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Serving Size: makes 24 2 inch pieces
Number of Servings: 1
Recipe submitted by SparkPeople user ANGELICAAMAYA1.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Serving Size: makes 24 2 inch pieces
Number of Servings: 1
Recipe submitted by SparkPeople user ANGELICAAMAYA1.
Nutritional Info Amount Per Serving
- Calories: 10,736.4
- Total Fat: 628.5 g
- Cholesterol: 1,349.1 mg
- Sodium: 4,175.3 mg
- Total Carbs: 1,473.4 g
- Dietary Fiber: 7.6 g
- Protein: 139.6 g
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