Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- Powdered sugar for decoration
- Colored candy melts for decoration
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking soda, and salt. In another bowl, cream the softened butter with both sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually mix in the dry ingredients until a dough forms.
- Fold in the semi-sweet chocolate chips into the dough until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto a parchment-lined baking sheet, leaving space between as the cookies will spread. Shape the dough into lightbulb forms for maximum effect!
- Bake the cookies for 10-12 minutes or until the edges are golden brown. Cool on a wire rack and decorate with melted colored candy melts and powdered sugar.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies for up to three months, separating layers with parchment paper.
- Feel free to substitute chocolate chips with nuts, dried fruits, or white chocolate.
- To make gluten-free, replace all-purpose flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg