30-Minute Ridiculous Chocolate Chip Cookies
These chocolate chip cookies earn their name with an abundance of chocolate chips - two full bags folded into a rich brown sugar dough. The combination of both granulated and brown sugar creates cookies with crispy edges and chewy centers, while vanilla extract adds warmth to every bite. Perfect for cookie exchanges, bake sales, or when you need to satisfy serious chocolate cravings. The dough can be customized with toffee bits or other small candies for variation.
Ingredients
- 1 cup butter, softened
- ½ cup granulated sugar
- 1 ½ cups brown sugar, packed
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 12 ounce bags chocolate chips
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Mix butter, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until light and fluffy.
- 3
Sift together flour, baking soda, baking powder, and salt in a separate bowl.
- 4
Slowly mix flour mixture into butter mixture.
- 5
Stir in chocolate chips.
- 6
Place rounded spoonfuls of dough on cookie sheet 2 inches apart.
- 7
Bake for 10-12 minutes or until edges are golden brown.
Tips
Refrigerate dough for an hour before baking if using toffee bits or other add-ins for better distribution and less spreading.
Use parchment paper or silicone mats for easy cookie removal and even browning.
Don't overbake - cookies will continue cooking on the hot pan after removal from oven.
Good to Know
Store in airtight container at room temperature for up to 1 week.
Dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
Best served warm or at room temperature with milk or coffee.
Common Mistakes
Don't overmix after adding flour to avoid tough cookies.
Space cookies adequately to prevent spreading into each other.
Substitutions
FAQ
Can I freeze the cookie dough?
Yes, scoop dough into balls and freeze on a tray, then transfer to bags. Bake directly from frozen, adding 1-2 extra minutes.
What if my cookies spread too much?
Chill the dough for 30 minutes before baking, or add 2-3 tablespoons more flour to the mixture.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature, or freeze baked cookies for up to 3 months.