Ultimate Irresistible Chewy Chocolate Chip Cookies
Indulge in these Ultimate Irresistible Chewy Chocolate Chip Cookies that are the epitome of dessert perfection! With an irresistible balance between a slightly crispy outer layer and a luxuriously soft, chewy center, these cookies evoke the nostalgic warmth of Grandma’s kitchen. The rich flavors of both white and brown sugars complement the decadent melting chocolate chips, making each bite a delightful experience. Simple to whip up, these cookies are perfect for family gatherings or cozy nights in, and they guarantee to vanish quickly from any cookie jar. Once you try this remarkable recipe from my dear friend Linda, it will become a staple in your home just like it has in mine!
50
Servings
120
Calories
8
Ingredients
Ingredients
white sugar
1 cup (granulated)
brown sugar
1 1/2 cups (slightly packed)
butter
1 1/2 cups (room temperature)
vanilla extract
2 teaspoons (pure)
large eggs
3 (room temperature)
all-purpose flour
4 cups (sifted)
baking soda
2 teaspoons (dry)
chocolate chips
2 cups (semi-sweet (or to taste))
Instructions
1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or leave them ungreased.
2
In a large mixing bowl, cream together the room temperature butter, white sugar, and brown sugar using a hand mixer until the mixture is light and fluffy. This will typically take about 2 to 3 minutes.
3
Add in the vanilla extract and eggs, one at a time, ensuring each is fully incorporated before adding the next.
4
In a separate bowl, whisk together the flour and baking soda until well combined.
5
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
6
Gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
7
Using a tablespoon or cookie scoop, drop about 2 tablespoons of cookie dough onto the prepared baking sheets, leaving ample space between each for spreading.
8
Bake in the preheated oven for approximately 10 minutes, or until the edges are lightly brown and the centers appear slightly underbaked.
9
Once baked, remove the cookies immediately from the baking sheets and transfer them to cooling racks to cool completely.
Nutrition Information
6g
Fat
15g
Carbs
1.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Irresistible Chewy Chocolate Chip Cookies?
They are a classic dessert featuring a perfect balance between a slightly crispy outer layer and a soft, chewy center.
How many cookies does this recipe make?
This recipe yields approximately 50 cookies.
What is the recommended oven temperature?
The oven should be preheated to 350°F or 175°C.
How long should the cookies bake?
Bake the cookies for approximately 10 minutes until the edges are lightly brown.
What is the calorie count per cookie?
Each cookie contains 120 calories.
How much fat is in one serving?
There are 6 grams of fat in each cookie.
What is the carbohydrate content of these cookies?
Each serving contains 15 grams of carbohydrates.
How much protein does each cookie provide?
Each cookie contains 1.3 grams of protein.
What type of butter should be used?
Use 1.5 cups of room temperature butter.
How many eggs are required?
The recipe calls for 3 large eggs at room temperature.
How much white sugar is needed?
You will need 1 cup of granulated white sugar.
How much brown sugar is used in the recipe?
The recipe requires 1.5 cups of slightly packed brown sugar.
What kind of flour is best for these cookies?
Use 4 cups of sifted all-purpose flour.
How much vanilla extract should I add?
Add 2 teaspoons of pure vanilla extract.
What type of chocolate chips are recommended?
The recipe suggests 2 cups of semi-sweet chocolate chips, or to your personal taste.
How much baking soda is required?
You will need 2 teaspoons of dry baking soda.
Should the baking sheets be greased?
You can use parchment paper or leave the baking sheets ungreased.
How long should I cream the butter and sugars?
Cream them together for about 2 to 3 minutes until light and fluffy.
What is the best way to add eggs to the mixture?
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Is it important to sift the flour?
Yes, the recipe specifies using sifted all-purpose flour for the best results.
How should I mix the dry and wet ingredients?
Gradually add the dry mixture to the wet ingredients on low speed until just combined.
Should I be careful about overmixing the dough?
Yes, be careful not to overmix once the dry ingredients are added.
How do I incorporate the chocolate chips?
Gently fold in the chocolate chips using a spatula to ensure even distribution.
How much dough should I use per cookie?
Drop about 2 tablespoons of dough using a spoon or cookie scoop.
Should the cookies be fully set when I take them out of the oven?
No, the centers should still appear slightly underbaked when you remove them.
How should I cool the cookies?
Transfer them immediately to cooling racks to cool completely.
Why should I leave space between the dough on the baking sheet?
Leave ample space between each scoop to allow the cookies room to spread while baking.
Who inspired this cookie recipe?
This recipe comes from a dear friend named Linda.
What is the texture of these cookies?
They are described as having a nostalgic warmth with a soft and chewy texture.
Are these cookies suitable for special occasions?
Yes, they are perfect for family gatherings, cozy nights, or filling up a cookie jar.