Chocolate Chip Cookies
Makes 36 cookies|
Hands-On Time:
10m
|
Total Time:
1hr
00m
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 12 ounces semisweet or milk chocolate chips (2 cups)
Directions
- Heat oven to 350° F. In a large bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.
- Using an electric mixer, beat the butter and sugars on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the chocolate chips.
- Drop mounds of the dough (about 2 tablespoons each) 3 inches apart onto baking sheets.
- Bake, rotating the baking sheets halfway through, until golden brown, 14 to 16 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Nutritional Information
- Per ServingServing Size: 1 cookie
- Calories 193
- Fat 10g
- Sat Fat 7g
- Cholesterol 26mg
- Sodium 84mg
- Protein 2g
- Carbohydrate 24g
- Sugar 15g
- Fiber 1g
- Iron 1mg
- Calcium 11mg
What does this mean? See Nutrition 101.
Quick Tip
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about
5 days.
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