Very Good and Yummy Chocolate Chip Cookies
Indulge your sweet tooth with these Very Good and Yummy Chocolate Chip Cookies—an irresistible classic that’s soft, chewy, and loaded with gooey semi-sweet chocolate chips. This quick and easy recipe combines pantry staples like brown sugar, all-purpose flour, and pure vanilla extract to create perfectly balanced cookies with a delightful depth of flavor and just the right hint of saltiness. In just 25 minutes, including prep and bake time, you’ll have a batch of 24 luscious cookies ready to enjoy fresh out of the oven, with golden edges and soft centers. Bonus: add chopped walnuts or pecans for an extra nutty crunch! Ideal for family gatherings, cookie swaps, or satisfying midnight cravings, these homemade treats stay delicious for up to a week in an airtight container. Perfectly suited for any chocolate chip cookie lover, this timeless recipe is sure to become your go-to favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 pieces 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
- 0.5 cup Optional: chopped nuts (e.g., 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 bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
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 ingredients, mixing until just combined. Do not overmix.
Step 6
Fold in the chocolate chips and nuts (if using) with a spatula until evenly distributed.
Step 7
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still appear slightly underbaked.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve warm or store in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (1194.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5061.6 |
| Total Fat 235.4g | 0% |
| Saturated Fat 119.1g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 2644.7mg | 0% |
| Total Carbohydrate 740.9g | 0% |
| Dietary Fiber 34.0g | 0% |
| Total Sugars 479.5g | |
| Protein 71.5g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 281.2mg | 0% |
| Iron 25.4mg | 0% |
| Potassium 904.9mg | 0% |
Source of Calories