Chocolate Chip Cookies
For more on how to make these chocolate chip cookies, please read post above. To learn more about the creaming method, follow the link.
Ingredients
Cream Together
- 280 g Butter Soft
- 280 g Brown Sugar
- 140 g Granulated Sugar
- 2 ea Eggs
- 1 ¾ t Vanilla Extract
Combine Dry
- 480 g Ap Flour
- 1 ¼ t Baking Soda
- 1 ½ t Baking Powder
- 1 ½ t Salt
Add-Ins
- 225 g Chocolate
Instructions
Cream
- Cream together butter, brown sugar and granulated sugar until light and fluffy
- Add eggs to butter mixture one at a time, mixing well and scraping bowl after each addition. Add vanilla and mix for another minute
Combine Dry Ingredients
- While the butter and sugars are creaming, in a separate bowl whisk together flour, baking soda, baking powder and salt
Add Dry Ingredients to Creamed Ingredients
- Add dry ingredients to creamed mixture all at once. Mix until the flour is about 90% incorporated. Add chocolate. Mix until well combined. Scrape sides of bowl.
Rest the dough overnight (or Don't)
- You can bake the cookie dough right away, but an overnight rest in the fridge does wonders (I explain why in the blog post). If resting, scoop the dough onto sheet tray lined with parchment, foil or wax paper. Wrap with plastic wrap and refrigerate for 1 to 3 days. If you (somehow) still have cookie dough in the fridge after 3 days, you can just pop them in the freezer.
Bake
- Preheat oven to 350 degrees Fahrenheit. Place cookies on a sheet tray lined with parchment paper or aluminum foil. For large cookies bake for approximately 14-15 minutes. For half-sized cookies check at about 10-12 minutes. Allow to cool on sheet tray for about five minutes before transferring.
Nutrition
Serving: 1cookieCalories: 514kcalCarbohydrates: 69gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgSodium: 570mgPotassium: 173mgFiber: 2gSugar: 38gVitamin A: 548IUCalcium: 67mgIron: 3mg
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