AI-generated — not medical advice. Verify before cooking.
Contains
MilkEggsWheat
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Ingredients
Equipment
- Stand mixer or hand mixerAlternative: Wooden spoon and bowl
- Baking sheet
- Parchment paperAlternative: Silicone baking mat
- Cookie scoop (2 tbsp)Alternative: Tablespoon measure
★ = Essential
Instructions
Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
✓ Checkpoint: Oven reaches full temperatureCream Unsalted butter, Granulated sugar, and Brown sugar until light and fluffy, 2-3 minutes.
✓ Checkpoint: Mixture is pale and fluffyBeat in Large egg and Vanilla extract until combined.
✓ Checkpoint: No streaks of egg remainWhisk together All-purpose flour, Baking soda, and Salt. Gradually mix into wet ingredients.
✓ Checkpoint: Dough comes together without dry spotsFold in Chocolate chips. Scoop 2-tbsp balls onto sheet, 2 inches apart.
✓ Checkpoint: Dough balls are uniform sizeBake 10-12 minutes until edges are golden. Cool on sheet 5 minutes before transferring.
✓ Checkpoint: Edges golden, centers still soft
Nutrition
(per serving)
210
Calories
2g
Protein
28g
Carbs
10g
Fat
1g
Fiber
Storage
Refrigerator: 5 days
Freezer: 3 months
Store in airtight container. Freeze baked cookies up to 3 months.
Reheating: Warm frozen cookies at 300°F for 5 minutes.
Variations
- Double Chocolate Cookies: Replace 50g flour with cocoa powder and use dark chocolate chips
- Nutty Chocolate Chip Cookies: Add 100g chopped walnuts or pecans with chocolate chips
- Sea Salt Chocolate Chip Cookies: Sprinkle flaky sea salt on tops before baking
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