Recipe courtesy of Kelsey Nixon
Recipe courtesy of Kelsey Nixon
Watch how to make this recipe.
Chocolate Chip Cookies
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 15 min
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 250
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 39 mg
- Sodium
- 128 mg
I almost hate to let everyone in on the secret, but these are the best chocolate chip cookies in the world! I made batch after batch until the consistency was just right. You can't go wrong with these; they are that good.
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 15 min
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 250
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 39 mg
- Sodium
- 128 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cream together the butter and sugars in a mixing bowl, mixing until pale yellow and light and fluffy, about 3 minutes. Mix in the eggs one at a time, and then the vanilla until combined.
- Whisk together the flour, baking powder, baking soda and salt in a separate mixing bowl. Slowly incorporate the dry ingredients into the wet ingredients. Stir in the chocolate chips. Portion 2 tablespoons of dough for each cookie and roll together to form a ball, spacing the dough balls 2 inches apart on the baking sheet.
- Bake until the edges just start to brown, 12 to 14 minutes. Transfer to a wire rack to cool.
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