Hold the Margarine Chocolate Chip Cookies
Indulge in the ultimate homemade cookie experience with these "Hold the Margarine Chocolate Chip Cookies." Made with rich, creamy unsalted butter and a delightful blend of granulated sugar and brown sugar, these cookies deliver a classic soft and chewy texture with perfectly crispy edges. Bursting with semi-sweet chocolate chips in every bite, this recipe skips the margarine for a more authentic, buttery flavor. Ready in just 25 minutes from prep to bake, these easy chocolate chip cookies are a timeless treat that’s perfect for any occasion. Whether you serve them warm with a glass of milk or store them for up to five days, they’re guaranteed to satisfy your sweet tooth. Perfectly simple, irresistibly delicious, and always crowd-pleasing, this recipe will become your go-to favorite in no time!
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Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Packed light brown sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop mixing as soon as the dough forms to avoid overworking it.
Step 6
Use a spatula to fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 7
Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges just start to turn golden. The centers will look slightly undercooked but will firm up as they cool.
Step 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 10
Serve warm with a glass of milk or store in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (1138.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4684.1 |
| Total Fat 199.4g | 0% |
| Saturated Fat 116.1g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 2638.2mg | 0% |
| Total Carbohydrate 735.8g | 0% |
| Dietary Fiber 30.0g | 0% |
| Total Sugars 482.0g | |
| Protein 63.4g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 210.5mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 642.9mg | 0% |
Source of Calories