Description
These 30-minute halal chocolate chip cookies balance chewiness and sweetness with softened butter, dual sugars, and parchment paper baking for even golden-browned drops. A beginner-friendly American dessert made with pantry staples.
Ingredients
Unsalted Butter 1 cup (2 sticks), softened at room temperature
Brown Sugar 3/4 cup, packed for moisture
Granulated Sugar 3/4 cup, white sugar
Eggs 2 large, room temperature
Vanilla Extract 2 tsp, pure extract preferred
Flour 2 1/4 cups, all-purpose
Baking Soda 1 tsp, activates browning
Salt 1/2 tsp, enhances flavor
Chocolate Chips 2 cups, semisweet preferred
Coconut Oil 1 cup optional substitution for butter
Instructions
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper
Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in medium bowl
Beat softened butter with brown and granulated sugars until light and creamy
Add 1 egg at a time to butter mixture, then mix in 2 tsp vanilla extract
Gradually add dry ingredients to wet mixture, folding in 2 cups chocolate chips last
Drop tablespoon-sized dough balls onto prepared baking sheets and bake 8-10 minutes until edges are golden
Notes
Parchment paper ensures even baking as recommended by the author
Coconut oil replaces butter for a nutty twist
Cool 30 seconds before devouring for optimal gooey center
Store in airtight container for up to 5 days
- Prep Time: 10
- Cook Time: 10
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg