Description
A cozy copycat recipe for delicious, pillowy chocolate chip cookies with crispy edges, perfect for sharing.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
- Optional: 1 cup chopped pecans or toffee bits
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt until evenly combined.
- Cream the softened butter with granulated and brown sugar until light and fluffy — about 3 minutes.
- Add the eggs one at a time, mixing after each addition, then stir in the vanilla.
- Fold in the dry ingredients until just combined; avoid overmixing.
- Fold in the chocolate chips and any optional add-ins like pecans.
- Portion dough onto baking sheets about 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers appear soft but set.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
For thicker cookies, chill the dough for 20–30 minutes before baking. Store cookies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate chip cookies, dessert, baking, cozy cookies, Crumbl copycat