Chocolate Chip Cookies Yield: 40 To 45 Cookies – a delicious recipe with brown sugar, unsalted butter, eggs, vanilla, baking soda, fine-grain salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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. Beat the brown sugar and butter with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl). Add eggs and vanilla and beat to combine. Add the baking soda and fine-grain salt and beat to combine, then add the flour and stir just until combined. Stir in the chocolate chips. Wrap the dough in foil or plastic wrap (or simply cover the bowl) and refrigerate for at least 2 hours and up to 3 days.
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Top Comment
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Get out chocolate chips, mixing bowl, some other stuff. * Open bag of chocolate chips. * Taste, to make sure the chips are perfectly fresh and bittersweet. * Take bag over to TV. (Or computer - times do change. More...
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-Will Kane
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2. Heat oven to 350u00b0F and grease one or two baking sheets (or line them with parchment paper). Drop the dough by the rounded tablespoonful onto the baking sheet(s), leaving 2 inches between cookies. Sprinkle a small pinch of coarse sea salt on each cookie, then bake until the cookies are mostly firm and their edges are golden brown, 9 to 11 minutes. Transfer the cookies to wire racks or paper towels, and repeat with the remaining dough and salt. Serve warm.
2318
kcal
Calories
78
g
Fat
394
g
Carbs
17
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: 11/2 cups brown sugar, 1 cup (2 sticks) unsalted butter, softened, 2 large or 3 small eggs, 2 teaspoons vanilla extract, and more.
Yes, Chocolate Chip Cookies Yield: 40 To 45 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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