Dangerous Choc Chip Cookies
Get ready to indulge in the irresistible decadence of Dangerous Choc Chip Cookies—a recipe so dangerously good, it’s impossible to stop at just one! These cookies feature a perfect balance of crisp edges and gooey centers, thanks to the magic of melted butter and dark brown sugar. Loaded with 300 grams of rich, semi-sweet chocolate chips and finished with an optional sprinkle of sea salt flakes for a hint of savory contrast, this treat will satisfy every craving. Ready in just 30 minutes, these bakery-style cookies boast an effortless blend of pantry staples like flour, eggs, and vanilla extract, making them your go-to dessert for any occasion. Pair them with a cold glass of milk, and experience cookie perfection that’s lovingly homemade. Don’t forget to bookmark this dangerously addictive recipe—you’ll be coming back for it again and again!
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Ingredients
- 170 grams Unsalted butter
- 150 grams Granulated sugar
- 200 grams Dark brown sugar
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 360 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 300 grams Semi-sweet chocolate chips
- 0.5 teaspoons Sea salt flakes (optional, for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a medium-sized saucepan, melt the butter over low heat, stirring occasionally. Once melted, remove from heat and allow it to cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar and dark brown sugar. Pour in the melted butter and whisk until smooth and creamy.
Step 4
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 5
In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Do not overmix.
Step 6
Fold in the chocolate chips until evenly distributed throughout the dough.
Step 7
Using a cookie scoop or tablespoon, portion out dough balls (about 1.5 tablespoons each) and place them onto the prepared baking sheets, leaving about 5 cm (2 inches) of space between each cookie.
Step 8
Optional: Sprinkle a tiny pinch of sea salt flakes on top of each dough ball for a sweet-salty flavor boost.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown, but the centers still look slightly underbaked. Remember—these cookies continue to cook as they cool!
Step 10
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve warm with a glass of milk, and prepare to be hooked. Store any leftovers (if there are any) in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (1301.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5449.1 |
| Total Fat 238.8g | 0% |
| Saturated Fat 138.7g | 0% |
| Cholesterol 748.4mg | 0% |
| Sodium 4815.9mg | 0% |
| Total Carbohydrate 822.7g | 0% |
| Dietary Fiber 29.8g | 0% |
| Total Sugars 505.2g | |
| Protein 71.0g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 307.4mg | 0% |
| Iron 27.1mg | 0% |
| Potassium 830.4mg | 0% |
Source of Calories