Description
A delightful recipe for Howl Chocolate Chip Cookies featuring a perfect balance of flavors and textures, with a soft, chewy center and crispy edges.
Ingredients
- All-purpose flour: 2 1/4 cups (280 grams)
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1 cup (226 grams), softened
- Granulated sugar: 3/4 cup (150 grams)
- Brown sugar: 3/4 cup (150 grams), packed
- Vanilla extract: 1 teaspoon
- Large eggs: 2
- Semi-sweet chocolate chips: 2 cups (340 grams)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in the large eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Optional ingredients include a pinch of cinnamon, chopped nuts, oats, chocolate chunks, and sea salt for added flavor.
- For gluten-free cookies, substitute all-purpose flour with a gluten-free blend.
- For vegan cookies, replace butter with vegan butter and eggs with flax or chia eggs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate chip cookies, baking, dessert, Howl recipe