Get ready to experience cookie perfection that will make your taste buds dance with joy! These Flour Bakery-inspired Chunky Lola Cookies are not just another chocolate chip cookie – they're a decadent masterpiece that combines rich, buttery goodness with the perfect balance of chocolate and optional nutty crunch. Whether you're a serious baker or a weekend cookie enthusiast, this recipe promises to deliver bakery-quality cookies right from your own kitchen, guaranteed to impress everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large stand mixer with paddle attachment, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Scrape down the sides of the bowl.
- Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and chopped nuts (if using) with a rubber spatula, ensuring even distribution throughout the dough.
- Using a large cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your butter is truly softened but not melted, and your eggs are at room temperature for the best texture and consistency.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Use Quality Chocolate: Opt for high-quality chocolate chips for the most luxurious flavor. A mix of dark and semi-sweet chocolate can add depth.
- Chill the Dough: For even more flavor development and to prevent excessive spreading, consider chilling the dough for 30 minutes before baking.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which ensures even baking and a professional look.
- Watch Baking Time Carefully: Every oven is different. Start checking at 13 minutes and look for golden edges with slightly soft centers.
- Cooling is Crucial: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to complete cooling.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
