Name: Choc Illa Chip Cookies
Total time: 45 min
Yield: 4
Cuisine: Desserts
Ingredients: 1/2 cup unsalted butter, at room temperature; 1/4 cup white granulated sugar; 1/4 cup packed brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup semi-sweet chocolate chips

These soft-baked Choc Illa Chip Cookies are the perfect treat to satisfy your sweet tooth. With a delicious balance of crispy edges and chewy centers, they’re packed with semi-sweet chocolate chips for an added layer of richness.

Perfect for a quick dessert or snack, they’re sure to become a favorite!

Ready Time

45 mins

Yields

4 servings

Ingredients

1/2 cup unsalted butter, at room temperature
1/4 cup white granulated sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour, baking soda, and salt – set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

Gradually mix in the dry ingredients until just combined, being careful not to overmix.

Stir in the chocolate chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to use high-quality chocolate chips for the best flavor. Soft and fresh butter is essential for a tender cookie, so take it out of the fridge about 30 minutes before starting.

If you want a chewier cookie, bake for 9-10 minutes, and if you prefer a crisper one, bake for 12-13 minutes.

Don’t overcrowd the baking sheet, as this will affect the cookies’ texture and spread. If you’re unsure if the cookies are done, take one off the sheet and let it cool for a minute – if it looks and feels right, they’re all set.