thepioneerwoman5.0
Chocolate Chip Cookies
These big, bakery-style chocolate chip cookies have crisp edges, soft centers, and two kinds of chocolate for rich flavor in every bite.
👥 16 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●spatula
- ●wooden spoon
- ●oven
📝 Preparation Steps
1
Line 3 baking sheets with parchment paper.
2
In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, 2 to ⏱️ 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda, and salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the semisweet and dark chocolate using a wooden spoon or rubber spatula.
large eggs2
3
Use a 1/4-cup scoop to scoop the dough, making sure to scrape the scoop against the side of the bowl to flatten the top. Scoop onto the prepared baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, for at least ⏱️ 20 minutes.
Sea salt, for sprinkling
4
Preheat the oven to 350°F.
5
Bake until golden brown, 17 to ⏱️ 18 minutes. Let the cookies cool and crisp up on the baking sheets.
Nutrition Facts
calories
5672 Calories
fat Content
313 g
fiber Content
33 g
sugar Content
429 g
sodium Content
2959 mg
protein Content
62 g
trans Fat Content
8 g
cholesterol Content
863 mg
carbohydrate Content
658 g
saturated Fat Content
188 g
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