Description
Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure “Nirvana”. You won’t want to miss out on these!
Ingredients
Scale
- 14 tablespoons unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below–I used 2 extra tablespoons
- 1 teaspoon baking soda
- ½ teaspoon salt or sea salt
- 3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment or spray with non-stick spray.
- Partially melt butter: microwave it halfway or place it in a metal bowl in the preheating oven until half melted. Let cool.
- Beat cooled butter with sugars until light and fluffy. Mix in vanilla and eggs one at a time.
- Add flour, baking soda, and salt. Mix on low until combined. If dough is too wet, add flour 1 tablespoon at a time (no more than 3 tablespoons extra).
- Fold in chocolate chips. Scoop dough (1/4 cup for large cookies, 1.5 tablespoons for medium) onto baking sheets, spacing for spreading. Press slightly and add extra chocolate chips on top if desired.
- Bake one tray at a time: 10–12 minutes for large cookies, 8–9 minutes for small. Cool on a wire rack.
- Store in an airtight container. Makes 1 dozen large or 2 dozen small cookies.
Notes
Enjoy! I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.
Nutrition
- Calories: 365kcal
- Sugar: 34g
- Protein: 3g