Galletas De Chocolate Chip (Cookies)

Galletas De Chocolate Chip (Cookies)

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.

Course Desserts

Cuisine All

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 265kcal

Author Ana Frias

Ingredients

2 ¼ cups (270g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup (8 oz) unsalted butter (too sticks) soft but cool
1 cup (213g) firmly packed dark brown sugar
½ cup (100g) 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.
2 ¼ cups (270g) all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy.
1 cup (8 oz) unsalted butter (too sticks), 1 cup (213g) firmly packed dark brown sugar, ½ cup (100g) granulated sugar
Scrape down the sides of 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 another 30 seconds.
2 large eggs, 2 teaspoons pure vanilla extract
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.
2 ⅔ cups (12 oz) semisweet 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 (177c). 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 baking sheets once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
Remove the baking sheets 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.

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.

Nutrition