Grand Floridian Chocolate Chip Cookies
User Reviews
4.5
Grand Floridian Chocolate Chip Cookies
Description
This chocolate chip cookie recipe uses a combination of light brown and powdered sugars creamed with softened salted butter to achieve a fluffy base. Eggs and vanilla extract add moisture and flavor. Dry ingredients including flour, baking soda, and salt are sifted to ensure even distribution and incorporated slowly to avoid overmixing.
Chocolate chips are folded in for bursts of semi-sweet chocolate throughout the cookie. Dough sized with medium or large scoops is baked at 330°F, a relatively low temperature that aids in even cooking and a tender crumb with lightly crisp edges. Baking times vary depending on cookie size, with larger cookies requiring more time.
The result is a cookie that balances softness inside with gentle browning outside, ideal for enjoying fresh or packing for later. These cookies hold their shape well and provide consistent chocolate flavor in every bite.
Adjusting oven temperature slightly is possible for ovens that do not reach 330°F, and substituting unsalted butter requires adding a small amount of salt to the dry ingredients. The recipe yields about 18 large cookies and offers guidelines for different scoop sizes to control cookie dimensions.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (see note)
- 10 tablespoons butter softened, salted
- 1 cup light brown sugar packed
- ¾ cup powdered sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 12 ounces chocolate chips semi-sweet
Instructions
- Preheat the oven to 330 degrees F and line a baking sheet with parchment paper and set aside. (see note)
- Sift the flour, baking soda, and salt into a large bowl and set aside.
- Cream the butter, light brown sugar, and powdered sugar in a separate bowl until light and fluffy.
- With the mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping sides of the bowl.
- Slowly mix in the flour mixture, scraping the sides of the bowl as needed. Stir in chocolate chips.
- Use a medium or large cookie scoop to portion out the dough onto the prepared baking sheet.
- Bake until lightly golden, 10 to 12 minutes for medium cookies, 14 to 17 minutes for large.
Notes
- Ovens unable to reach 330°F should be set to 325°F for safer baking results.
- Adjust salt by 1/4 teaspoon if using unsalted butter instead of salted butter.
- Medium cookie scoops measure about 1.5 tablespoons; large scoops measure about 3 tablespoons.
- This recipe produces approximately 18 large cookies; adjust nutritional calculations accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36medium cookies
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1 medium cookie | |
| Calories | 152kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 97mg | 4% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 117IU | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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