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Classic Chocolate Chip Cookies Recipe
Feb 21, 2012 @ 7:29 PM
Posted by
Daily Value: 9%
Servings: 36
Low-Sodium
Vegetarian
Posted by
Nutrition
Cal/Serving: 186Daily Value: 9%
Servings: 36
Low-Sodium
Vegetarian
| Fat | 9g | 13% |
| Saturated | 5g | 27% |
| Trans | 0g | 0% |
| Carbs | 25g | 8% |
| Fiber | 1g | 2% |
| Sugars | 18g | 0% |
| Protein | 2g | 4% |
| Cholesterol | 26mg | 9% |
| Sodium | 66mg | 3% |
| Calcium | 26mg | 3% |
| Magnesium | 3mg | 1% |
| Potassium | 23mg | 1% |
| Iron | 1mg | 4% |
| Zinc | 0mg | 1% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 3% |
| Niacin (B3) | 1mg | 3% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 17µg | 4% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 0µg | 1% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups semisweet chocolate chips
DIRECTIONS
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium speed until light yellow and fluffy, about 3 minutes. Add the eggs and vanilla, and mix on medium speed for 1 minute. Scrape down the sides of the bowl.
With the mixer on low speed, gradually add all of the flour mixture but stop mixing before it is completely incorporated. Add the chocolate chips and mix on low speed for 20 seconds. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or overnight.
Preheat the oven to 350 degrees. Remove the dough from the frigerator. Using a small cookie scoop or a spoon, scoop out small rounds of dough, about 1 1/2 tablespoons each, onto a parchment-lined baking sheet, leaving 1 inch between the cookies.
Bake, rotating the sheet halfway through, for about 15 minutes, until the cookies are lightly browned. Transfer to a wire rack and let cool.
Recipe Details
Adapted from "One Girl Cookies" by Dawn Casale and David Crofton (Clarkson Potter, 2012)
Servings: 36
