Loaded Chocolate Chip Cookie

Rich, chewy, and utterly decadent, these loaded chocolate chip cookies are the ultimate treat for anyone with a sweet tooth. With a perfect balance of crunchy walnuts and soft, gooey centers, every bite is a delight.

Perfect for satisfying your cravings or sharing with friends and family!

Ready Time

40 mins

Yields

10 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Instructions

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

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 eggs one at a time, followed by the vanilla extract.

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

Stir in the chocolate chips and walnuts (if using).

Use a medium cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden brown and the centers are set.

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

Serve warm and fresh!

Notes

Use high-quality chocolate chips for the best flavor. If using walnuts, toast them in a 350°F oven for 5-7 minutes or until fragrant to bring out their flavor.

For a crisper cookie, bake for 14 minutes.

For a chewier cookie, bake for 12 minutes. Chilled dough will result in a thicker cookie, while room temperature dough will yield a thinner cookie.

To freeze, place baked cookies in a single layer in an airtight container or freezer bag.

Store for up to 3 months.