Turbinado Chocolate Chip Cookies
These Turbinado Chocolate Chip Cookies are the epitome of classic American baking. The delicious combination of semi-sweet chocolate and turbinado sugar is an all-time favorite! They're perfect for a snack, dessert or even breakfast! These cookies stay soft and chewy when stored in an airtight container, but you can also freeze them for up to three months. Enjoy!
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Ingredients
- Dry Ingredients:
- - 2 cups all-purpose flour
- - 1 teaspoon baking soda
- - 1 teaspoon salt
- - 1/2 cup turbinado sugar
- Wet Ingredients:
- - 1/2 cup butter, softened
- - 1/2 cup brown sugar
- - 2 eggs
- - 1 teaspoon vanilla extract
- - 2 cups semi-sweet chocolate chips
Preparation
- 1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- 2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
- 4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- 5. Drop tablespoonfuls of cookie dough onto prepared baking sheets about 2 inches apart from each other (they will spread). Bake for 10 minutes or until golden brown around the edges and slightly soft in the center. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months!