Servings: 18 cookies
Calories: 300kcal
Cost: $10
Equipment
- Electric mixer
- Mixing bowls
- Spatula
- Baking sheets
- Parchment paper
Ingredients
- 250 g butter without salt, softened
- 200 g blond sugar
- 150 g white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 420 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 300 g chocolate sparks (chocolate chunks)
- 100 g chopped nuts (optional)
Instructions
- In a large mixing bowl, beat the softened butter, blond sugar, and white sugar together for about 3 minutes until light and fluffy.
- Crack in one egg at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet ingredients, mixing until just combined.
- Fold in the chocolate sparks and nuts (if using) with a spatula.
- Scoop out portions of dough (about 60–70 grams each) and roll them into balls, placing them on a lined baking sheet.
- Chill the dough balls in the fridge for 30 minutes.
- Preheat the oven to 180°C (350°F) and bake the cookies for 12–14 minutes, until edges are golden and centers look slightly underdone.
- Let the cookies sit on the baking tray for 5 minutes before transferring to a wire rack to cool.
Notes
For extra flavor, sprinkle a pinch of sea salt on top of the cookies right after they come out of the oven. These cookies can be stored in an airtight container at room temperature for up to 45 days or frozen for up to 2 months. Place a slice of bread in the container with the cookies to help keep them soft and chewy. If you're selling these cookies, package them in clear cellophane bags tied with ribbon for a professional touch.
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 120mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Calcium: 25mg | Iron: 1mg
Tried this recipe?Let us know how it was!