Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories122.5 kcal (6%)
Total Fat4.6 g (7%)
Carbs20 g (8%)
Sugars13.3 g (15%)
Protein1.4 g (3%)
Sodium73.8 mg (4%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
40 servings
2 ½ cupsall-purpose flour
1 heaping tspbaking soda
½ tspsea salt
8 Tbspunsalted butter
at room temperature
2 cupslight brown sugar
packed
2eggs
large
1 ½ tsppure vanilla extract
1 ½ cupssemisweet chocolate chips
depending on what you’re in the mood for, you can add 1/2 cup more or less chocolate than what is called for
Instructions
Step 1
Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3
In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
Step 4
Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.
Step 5
Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
Step 6
Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
Step 7
Store the cookies in a tightly covered container at room temperature for up to 3 days.
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Notes
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1 disliked
Delicious
Easy
Go-to
Sweet
Crispy
