Shirley Corriher's Chocolate Chip Cookies Medium Version
Indulge in the perfect balance of chewy and crispy with Shirley Corriher's Chocolate Chip Cookies Medium Version—a timeless treat that elevates the classic chocolate chip cookie to new heights. This recipe combines rich, creamy unsalted butter and a duo of granulated and light brown sugars for depth and irresistible caramel undertones, while a splash of milk ensures a soft, tender bite. With generous portions of semisweet chocolate chips and the option to add crunchy chopped nuts, these cookies offer a delightful texture combination. Ready in under 30 minutes, they’re perfect for satisfying spontaneous cravings or impressing a crowd. Bake these golden goodies to perfection and enjoy them fresh or store for a few days of indulgence. Ideal for cookie enthusiasts searching for the ultimate homemade dessert!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 227 grams Unsalted butter
- 150 grams Granulated sugar
- 150 grams Light brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 tablespoon Milk
- 300 grams Semisweet chocolate chips
- 100 grams Optional: Chopped nuts (e.g., walnuts or pecans)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together using an electric mixer at medium speed until smooth and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and milk.
Step 5
Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6
Using a spatula or wooden spoon, fold in the semisweet chocolate chips and optional chopped nuts, if using.
Step 7
Scoop the cookie dough into 2-tablespoon portions and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Do not overbake to maintain a nice texture.
Step 9
Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (1317.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5974.1 |
| Total Fat 351.7g | 0% |
| Saturated Fat 172.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 876.0mg | 0% |
| Sodium 2667.7mg | 0% |
| Total Carbohydrate 693.6g | 0% |
| Dietary Fiber 34.2g | 0% |
| Total Sugars 461.4g | |
| Protein 75.4g | 0% |
| Vitamin D 86.5IU | 0% |
| Calcium 555.6mg | 0% |
| Iron 28.0mg | 0% |
| Potassium 2152.4mg | 0% |
Source of Calories