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Tester Chocolate Chip Cookies
Easy Peasy
Serves 4
45 minutes
This Classic Chocolate Chip Cookies recipe yields soft, chewy cookies with a perfect balance of sweetness and rich chocolate flavor. For the best results, use high-quality chocolate chips and don’t skip chilling the dough. Chilling prevents excessive spreading and enhances the flavor, giving you bakery-style cookies.Whether you’re baking for a special occasion or a casual dessert, these cookies are sure to impress. They store well in an airtight container for up to a week.
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Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Optional add-ins
- 1/2 cup chopped walnuts or pecans
- 1/4 cup white chocolate chips
- 5 cucumber
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips and optional add-ins (walnuts or white chocolate chips) if using.
- Cover the dough and refrigerate for at least 30 minutes to prevent spreading during baking.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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