Généré par IA — pas un avis médical. Vérifiez avant de cuisiner.
Contient
LaitŒufsBlé
Temps de préparation
20 min
Temps de cuisson
12 min
Temps total
32 min
Ingrédients
Matériel
- Stand mixer or hand mixerAlternative : Wooden spoon and bowl
- Baking sheet
- Parchment paperAlternative : Silicone baking mat
- Cookie scoop (2 tbsp)Alternative : Tablespoon measure
★ = Essentiel
Instructions
Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
✓ Point de contrôle : Oven reaches full temperatureCream Unsalted butter, Granulated sugar, and Brown sugar until light and fluffy, 2-3 minutes.
✓ Point de contrôle : Mixture is pale and fluffyBeat in Large egg and Vanilla extract until combined.
✓ Point de contrôle : No streaks of egg remainWhisk together All-purpose flour, Baking soda, and Salt. Gradually mix into wet ingredients.
✓ Point de contrôle : Dough comes together without dry spotsFold in Chocolate chips. Scoop 2-tbsp balls onto sheet, 2 inches apart.
✓ Point de contrôle : Dough balls are uniform sizeBake 10-12 minutes until edges are golden. Cool on sheet 5 minutes before transferring.
✓ Point de contrôle : Edges golden, centers still soft
Nutrition
(par portion)
210
Calories
2g
Protéines
28g
Glucides
10g
Lipides
1g
Fibres
Conservation
Réfrigérateur : 5 jours
Congélateur : 3 mois
Store in airtight container. Freeze baked cookies up to 3 months.
Réchauffage : Warm frozen cookies at 300°F for 5 minutes.
Variantes
- 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