Heavenly Bakery-Style Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookie experience with these Heavenly Bakery-Style Chocolate Chip Cookies. Inspired by a cherished recipe from Betty Crocker's Best-Loved Recipes and celebrated as a Spirit of Betty Crocker Contest Winner, this cookie transcends standard chocolate chip recipes. With a rich buttery flavor, these cookies are large, thick, and loaded with decadent semi-sweet chocolate chips. Each bite offers a delightful chewy texture that will remind you of a bakery treat. Perfect for gatherings, holidays, or just a cozy night in, prepare to receive endless compliments as your friends and family savor these delightful creations. Don't forget to monitor the bake time closely for that perfectly soft center and crispy edges.
N/A
Servings
120
Calories
10
Ingredients
Ingredients
butter, softened
1 1/2 cups (softened at room temperature)
granulated sugar
1 1/4 cups (measured)
packed brown sugar
1 1/4 cups (measured)
vanilla extract
1 tablespoon (pure vanilla extract)
eggs
2 (large, at room temperature)
all-purpose flour
4 cups (measured and sifted)
baking soda
2 teaspoons (measured)
salt
1/2 teaspoon (measured)
coarsely chopped nuts
2 cups (optional, can be omitted)
semi-sweet chocolate chips
1 (24 ounce) package (measured)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and well-combined.
3
Add the eggs, one at a time, blending well after each addition until fully incorporated.
4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5
Gradually add the dry mixture to the wet mixture, mixing until a stiff dough forms.
6
Stir in the coarsely chopped nuts (if using) and the semi-sweet chocolate chips until evenly distributed.
7
Using a 1/4 cup measuring cup, drop rounded mounds of dough onto an ungreased cookie sheet, leaving about 2 inches between each cookie. For a flat surface, gently flatten each mound with a fork.
8
Bake in the preheated oven for 13 to 15 minutes, or until the edges are light golden brown while the center remains soft. Keep an eye on them to achieve the perfect texture.
9
Allow the cookies to cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
6g
Fat
16g
Carbs
1.3g
Protein
9.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Bakery-Style Chocolate Chip Cookies?
They are a thick, large, and chewy chocolate chip cookie inspired by Betty Crocker's Best-Loved Recipes and known as a Spirit of Betty Crocker Contest Winner.
Where does this recipe originate?
This recipe was inspired by a cherished recipe from Betty Crocker's Best-Loved Recipes.
What award did this recipe win?
It was celebrated as a Spirit of Betty Crocker Contest Winner.
What is the calorie count for these cookies?
Each cookie contains 120 calories.
What temperature should I preheat my oven to?
The oven should be preheated to 375°F (190°C).
How much butter is required for the dough?
You will need 1 1/2 cups of butter.
What is the preparation for the butter?
The butter should be softened at room temperature.
How much granulated sugar is used?
The recipe calls for 1 1/4 cups of granulated sugar.
How much brown sugar is needed?
You will need 1 1/4 cups of packed brown sugar.
What amount of vanilla extract should be added?
Add 1 tablespoon of pure vanilla extract.
How many eggs are used in the recipe?
The recipe requires 2 eggs.
What is the recommended size and temperature for the eggs?
Use large eggs at room temperature.
How much all-purpose flour is required?
The recipe uses 4 cups of all-purpose flour.
How should the flour be prepared?
The flour should be measured and sifted.
How much baking soda is in the recipe?
The recipe uses 2 teaspoons of baking soda.
How much salt is included?
There is 1/2 teaspoon of salt in the dough.
Are nuts a mandatory ingredient?
No, the 2 cups of coarsely chopped nuts are optional and can be omitted.
What type of chocolate chips are best for this recipe?
The recipe specifically calls for semi-sweet chocolate chips.
How much chocolate is used?
One 24-ounce package of semi-sweet chocolate chips is required.
What is the fat content per cookie?
Each cookie has 6g of fat.
How many carbohydrates are in each cookie?
There are 16g of carbohydrates per cookie.
How much sugar is in a single cookie?
There is 9.3g of sugar per cookie.
How much protein do these cookies provide?
Each cookie provides 1.3g of protein.
How should I combine the wet ingredients?
Use an electric mixer on medium speed to beat butter, sugars, and vanilla until creamy, then blend in eggs one at a time.
What is the best way to incorporate the dry ingredients?
Whisk flour, baking soda, and salt together separately before gradually adding to the wet mixture until a stiff dough forms.
How large should each cookie dough mound be?
Use a 1/4 cup measuring cup to drop rounded mounds of dough.
Should the cookie sheet be greased?
No, the dough should be dropped onto an ungreased cookie sheet.
How far apart should the cookies be placed?
Leave about 2 inches of space between each cookie.
How long do these cookies need to bake?
Bake for 13 to 15 minutes until edges are light golden brown.
What should I do after the cookies finish baking?
Allow them to cool on the sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.