School House Cookies
Perfectly chewy, irresistibly buttery, and studded with melty chocolate chips, these classic School House Cookies are the ultimate crowd-pleaser for any occasion. With a quick 15-minute prep time, these homemade cookies come together effortlessly using pantry staples like all-purpose flour, brown sugar, and vanilla extract. The addition of optional chopped nuts, such as walnuts or pecans, adds a delightful crunch to every bite. Baked to golden perfection in just 10 minutes, these cookies strike the perfect balance of crispy edges and a soft, gooey center. Whether you're whipping up a batch for lunchboxes, bake sales, or after-school treats, these decadent cookies will become a household favorite. Enjoy them fresh out of the oven or store them in an airtight container for up to 5 days—they won't last that long, though!
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Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups chocolate chips (semi-sweet or milk chocolate)
- 0.5 cup optional: chopped nuts (walnuts or pecans)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
Step 3
Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
Step 5
Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Step 6
Fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
Step 7
Using a cookie scoop or a tablespoon, drop rounded spoonfuls 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 are lightly golden but the centers still look slightly underbaked. The cookies will continue to set as they cool.
Step 9
Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Step 10
Serve once cooled, or store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
| Serving size | (1368.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5843.0 |
| Total Fat 276.9g | 0% |
| Saturated Fat 143.5g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 2810.6mg | 0% |
| Total Carbohydrate 796.0g | 0% |
| Dietary Fiber 44.2g | 0% |
| Total Sugars 495.7g | |
| Protein 85.8g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 607.0mg | 0% |
| Iron 33.8mg | 0% |
| Potassium 2281.6mg | 0% |
Source of Calories