Galletas De Chocolate Chip (Cookies)

These Chocolate Chip Cookies are soft on the inside and not too crispy on the outside. I find them perfect this way. I guarantee they will be a hit in your home.

Galletas on two stacked plates and milk on the back.

These cookies are so delicious and are approved by my Cookie Monster hubby (he is really a snob when it comes to cookies!). I like to bake just a few cookies at the time and keep the rest of the dough in the fridge. This way we can have nice warm fresh cookies every time we want them.

If you love cookies & desserts that come together in a snap, check out my super popular Mazapan and Galletas De Avena.

A layer of cookies on a white plate.

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter soft but cool
  • 1 cup firmly packed dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ⅔ cups 12 oz semisweet chocolate chips
Ingredients on a white table: brown sugar, butter, white sugar, flower, 2 eggs and chocolate chips.

Make Galletas Chispas De Chocolate

  • In a large bowl, whisk the flour, salt, and baking soda together and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy.
  • Add the vanilla and beat for 5 seconds.
  • Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
  • Using a spatula or wooden spoon, fold in the chocolate chips.
  • Cover the bowl with plastic wrap tightly and put in the refrigerator for at least 2 hours before baking.
Cookie dough in a white bowl.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Arrange 1 ½ inch dough balls, about 1 inch apart on prepared baking sheets.
  • Bake for about 10 to 12 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
  • Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm!).
  • The cookies can be stored in an airtight container for up to 3 days or 3 to 4 weeks in the freezer.
A stack of Chocolate Chip Cookies and a glass of milk on the side.

Freezing the cookies

You can freeze your already made chocolate chip cookies or dough for up to 3 to 4 weeks. Just make sure you double plastic wrap them in order to avoid freezer burn.

If you want to freeze the dough, I recommend you freeze it in separate batches for how ever many you like to bake at the time. Just put them in the fridge over night in order to thaw the dough.

A layer of cookies on a white plate.

Galletas De Chocolate Chip (Cookies)

Servings 24 cookies
Ana Frias
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
These cookies are crisp on the edges with a soft center. You can add nuts, raisins, or any other toppings that you like. You can also increase or decrease the amount of chocolate chips based on your preference.
24 cookies

Ingredients
  

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter soft but cool
  • 1 cup firmly packed dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ⅔ cups 12 oz semisweet chocolate chips

Instructions
 

  • In a large bowl, whisk the flour, salt, and baking soda together and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy.
  • Add the vanilla and beat for 5 seconds.
  • Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
  • Using a spatula or wooden spoon, fold in the chocolate chips.
  • Cover the bowl tightly and put in the refrigerator for at least 2 hours before baking.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Arrange 1 ½ inch dough balls, about 1 inch apart on prepared baking sheets.
  • Bake for about 10 to 12 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
  • Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm!).
  • The cookies can be stored in an airtight container for up to 3 days or 3 to 4 weeks in the freezer.

*Ana’s Notes:

You can freeze your already made cookies or dough for up to 3 to 4 weeks. Just make sure you double plastic wrap them in order to avoid freezer burn.

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The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Recipe adapted from book Baked

A stack of cookies on two white plates

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