Generado por IA — no es consejo médico. Verifica antes de cocinar.
Contiene
LecheHuevoTrigo
Tiempo de preparación
20 min
Tiempo de cocción
12 min
Tiempo total
32 min
Ingredientes
Utensilios
- Stand mixer or hand mixerAlternativa: Wooden spoon and bowl
- Baking sheet
- Parchment paperAlternativa: Silicone baking mat
- Cookie scoop (2 tbsp)Alternativa: Tablespoon measure
★ = Esencial
Instrucciones
Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
✓ Punto de control: Oven reaches full temperatureCream Unsalted butter, Granulated sugar, and Brown sugar until light and fluffy, 2-3 minutes.
✓ Punto de control: Mixture is pale and fluffyBeat in Large egg and Vanilla extract until combined.
✓ Punto de control: No streaks of egg remainWhisk together All-purpose flour, Baking soda, and Salt. Gradually mix into wet ingredients.
✓ Punto de control: Dough comes together without dry spotsFold in Chocolate chips. Scoop 2-tbsp balls onto sheet, 2 inches apart.
✓ Punto de control: Dough balls are uniform sizeBake 10-12 minutes until edges are golden. Cool on sheet 5 minutes before transferring.
✓ Punto de control: Edges golden, centers still soft
Nutrición
(por porción)
210
Calorías
2g
Proteínas
28g
Carbohidratos
10g
Grasas
1g
Fibra
Conservación
Refrigerador: 5 días
Congelador: 3 meses
Store in airtight container. Freeze baked cookies up to 3 months.
Recalentado: Warm frozen cookies at 300°F for 5 minutes.
Variaciones
- 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
#american#dessert#baked#quick#weeknight#kid-friendly#vegetarian#nut-free#year-round