Chocolate Chip Cookies – a delicious recipe with butter, light brown sugar, turbinado sugar, vanilla, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375.
2
With a mixer, cream the butter with the brown and turbinado sugars. When the mix is fluffy and relatively uniform, add the vanilla and then the eggs while mixing, one at a time.
3
In a separate bowl, stir together the flour, baking soda and salt, then add to the butter mixture in two batches, while mixing until just incorporated. Stir in the chocolate chips
4
Scoop the dough onto a cookie sheet lined with a silpat. Scoops should be about the size of a golf ball and eight should fit perfectly on a half sheet pan if you stagger them.
5
Bake for 13-14 minutes. The cookies should be nice and golden, when you take them from the oven. The inside will still be soft.
1735
kcal
Calories
91
g
Fat
208
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 sticks of butter at room temp, 1 cup light brown sugar, 1/2 cup turbinado sugar, 1 tablespoon vanilla extract, and more.
Yes, Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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