Imagine sinking your teeth into a warm, gooey chocolate chip cookie that's packed with more flavor and excitement than a wild west adventure! These Chocolate Chip Cowboy Cookies aren't just your ordinary sweet treat - they're a culinary journey that combines the classic comfort of chocolate chip cookies with a rustic, hearty twist. Whether you're a baking novice or a seasoned pro, these cookies will transport you to a world of deliciousness that'll make your taste buds do a happy dance!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts (optional)
- 1 cup shredded coconut (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cookie removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and no lumps remain. Set this dry ingredient mixture aside.
- In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale in color, which should take about 3-4 minutes.
- Add the vanilla extract to the butter-sugar mixture and beat until incorporated. Then add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl to ensure even mixing.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the semisweet chocolate chips, and if desired, the chopped nuts and shredded coconut using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, which allows them to firm up slightly.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to set as they cool.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted - room temperature is key for the perfect cookie texture.
- Don't overmix the dough! Mix just until ingredients are combined to keep the cookies tender.
- For extra flavor, toast the nuts before adding them to the dough to enhance their nutty profile.
- Use a cookie scoop for uniform cookies that bake evenly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For a bakery-style look, slightly press down on the cookie dough balls before baking to create a more rustic appearance.
- If you like crispy edges and soft centers, slightly underbake the cookies and let them continue setting on the baking sheet.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
