Ingredients
Method
- Preheat oven to 350°F (180°C)
- Whisk flour, baking soda, and salt in a bowl
- Beat melted butter, white sugar, and brown sugar until creamy
- Add eggs and glycerin-based vanilla extract (or vanilla bean paste), beating well
- Gradually add dry ingredients to wet, mixing until just combined
- Fold in chocolate chips
- Drop 2-inch balls onto ungreased baking sheets
- Bake 10-12 minutes, rotating halfway for even doneness
- Cool on sheets 5 minutes before transferring to wire racks
Notes
Melted butter creates dense, chewy texture by inhibiting air incorporation
Brown sugar's molasses content retains moisture for fudginess
Use glycerin-based vanilla extract or vanilla bean paste for alcohol-free compliance
For keto version: replace flour with 1 1/2 cups almond flour and 6 tablespoons coconut flour, use erythritol/monk fruit sweetener
Add collagen peptides or xanthan gum for low-carb structure
For high-protein cookies: substitute 1/4 cup regular flour with protein powder
Store in airtight container with parchment paper between layers to maintain texture
Brown sugar's molasses content retains moisture for fudginess
Use glycerin-based vanilla extract or vanilla bean paste for alcohol-free compliance
For keto version: replace flour with 1 1/2 cups almond flour and 6 tablespoons coconut flour, use erythritol/monk fruit sweetener
Add collagen peptides or xanthan gum for low-carb structure
For high-protein cookies: substitute 1/4 cup regular flour with protein powder
Store in airtight container with parchment paper between layers to maintain texture