Homemade Chocolate Chip Cookies

Preparation Time:

• Preparation: 15 minutes
• Cooking: 12 minutes (per batch)
• Total Time: 27 minutes (plus cooling time)

Intensity:

• Preparation: Easy
• Cooking: Easy

Ingredients:

• 2 1/4 cups (290g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (225g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (160g) packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups (340g) semi-sweet chocolate chips
• 1 cup (100g) chopped nuts (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
   • Line baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, and salt.
   • Set aside.
3. Cream Butter and Sugars:
   • In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy, about 2 minutes.
   • Add the eggs one at a time, beating well after each addition.
4. Combine Wet and Dry Ingredients:
   • Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
   • Stir in the chocolate chips and nuts (if using) by hand using a spatula.
5. Scoop the Dough:
   • Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake the Cookies:
   • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
   • Remove from the oven and let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Nutritional Information (per cookie, based on 36 cookies):

• Calories: 200
• Total Fat: 10g
  • Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 100mg
• Total Carbohydrates: 27g
  • Dietary Fiber: 1g
  • Sugars: 18g
• Protein: 2g

Notes:

• For chewier cookies, slightly underbake them.
• Store the cookies in an airtight container at room temperature for up to a week.
• You can freeze the cookie dough for up to 3 months. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding a couple of extra minutes to the baking time.