Classic Chocolate Chip Cookies (with Heavy Cream)
Classic Chocolate Chip Cookies (with Heavy Cream)
Ingredients
For the Dry Ingredients
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
For the Wet Ingredients
- 2 cups unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light brown sugar
- 1 large egg
- 3/4 cup heavy cream
- 4 teaspoons vanilla extract
For the Mix-ins
- 4 cups semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 375°F. Line several baking sheets with parchment paper or silicone baking mats.
⏱️ 3 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
⏱️ 1 min
- 3
In a large bowl, using an electric mixer (stand or hand-held), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
⏱️ 2 min
- 4
Beat in the large egg, ensuring it is fully incorporated. Stir in the heavy cream and vanilla extract until just combined.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 1 min
- 6
Stir in the semi-sweet chocolate chips by hand using a rubber spatula until they are evenly distributed throughout the dough.
⏱️ 1 min
- 7
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 2 min
- 8
Bake for 6 to 8 minutes, or until the edges are golden brown and the centers are still soft and slightly underbaked. Baking time may vary depending on your oven.
⏱️ 7 min•🌡️ 375
- 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chocolate Chip Cookies (with Heavy Cream)
Ingredients
For the Dry Ingredients
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
For the Wet Ingredients
- 2 cups unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light brown sugar
- 1 large egg
- 3/4 cup heavy cream
- 4 teaspoons vanilla extract
For the Mix-ins
- 4 cups semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 375°F. Line several baking sheets with parchment paper or silicone baking mats.
⏱️ 3 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
⏱️ 1 min - 3
In a large bowl, using an electric mixer (stand or hand-held), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
⏱️ 2 min - 4
Beat in the large egg, ensuring it is fully incorporated. Stir in the heavy cream and vanilla extract until just combined.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 1 min - 6
Stir in the semi-sweet chocolate chips by hand using a rubber spatula until they are evenly distributed throughout the dough.
⏱️ 1 min - 7
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 2 min - 8
Bake for 6 to 8 minutes, or until the edges are golden brown and the centers are still soft and slightly underbaked. Baking time may vary depending on your oven.
⏱️ 7 min•🌡️ 375 - 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 1 min