Boneless chocolate chip cookies thrilling proven twist
Discover the ultimate recipe for boneless chocolate chip cookies—chewy, buttery, and irresistibly delicious! Perfect for any occasion. Try it today!
Ingredients
- 2 ¼ cups all-purpose flour. Make sure to measure your flour properly to avoid a dense cookie.
- 1 teaspoon baking soda – This helps the cookies spread perfectly and rise just enough for that irresistible chewiness.
- ½ teaspoon salt – Enhances the flavors by balancing sweetness and boosting overall taste.
- 3/4 cup unsalted butter softened – You’ll want it softened to room temperature for easy mixing, which ensures a smooth dough.
- 1 cup packed brown sugar – lends a deep caramel-like sweetness (you can also blend brown and white sugar for extra texture and sweetness).
- 1/2 cup granulated sugar – Adds a slight crispness to the edges of your cookies.
- 2 large eggs – These help bind the dough together and add moisture for a tender texture.
- 2 teaspoons vanilla extract – This ingredient is essential for that warm aromatic flavor we all love in chocolate chip cookies.
- 2 cups semisweet chocolate chips – This is where the magic happens! You can adjust the amount based on your personal preference for chocolatey goodness.
- Optional: 1/2 cup chopped walnuts or pecans – If you love a bit of crunch in your cookies feel free to throw in some chopped nuts. They complement the chocolate perfectly.
Instructions
Preheat Your Oven
- Start by preheating your oven to 350°F (175°C). This ensures it’s the perfect temperature when your dough hits the sheet, giving you that golden-brown finish.
Prep Your Baking Sheets
- Prepare two baking sheets by lining them with parchment paper or silicone baking mats. This helps the cookies bake evenly and prevents them from sticking, making cleanup a breeze.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Mixing these ingredients separately ensures even distribution of the baking soda, which helps your cookies rise just right.
Cream Butter and Sugars
- Beat the unsalted butter, brown sugar, and granulated sugar together in a large mixing bowl. Using an electric mixer on medium speed, blend for 2–3 minutes until the mixture turns light and fluffy. This step is essential for that soft, chewy texture we all crave in cookies.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition to fully incorporate them. Then, stir in the vanilla extract. This is when your dough starts coming together and filling the kitchen with that irresistible aroma.
Combine Wet and Dry Ingredients
- Gently fold the dry ingredients into the wet mixture, mixing only until combined. Be sure to mix only until just combined to keep the dough soft and tender.
Fold in the Chocolate Chips (and Nuts)
- Using a spatula, gently incorporate the semisweet chocolate chips (and optional nuts) into the dough. This ensures an even distribution of chocolatey goodness in every bite. If you like a little crunch, chopped walnuts or pecans make a great addition.
Scoop the Dough
- Scoop the dough onto the prepared baking sheets using a cookie scoop or a tablespoon.Arrange the dough balls on the baking sheets, spacing them about 2 inches apart to allow room for spreading. Feel free to make the cookies larger if you want a more indulgent treat!
Bake to Perfection
- Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are just firm. Keep an eye on them—remember, they’ll continue to firm up a little as they cool. You want them just slightly underdone for that perfect chewy texture.
Cool and Enjoy
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly and makes handling easier.
Notes
Nutrition Information (per serving, 1 cookie):
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 120mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 19g
- Protein: 2g
- Vitamin A: 4%
- Vitamin C: 0%
- Calcium: 2%