Imperial Chocolate Chip Cookies
Imperial Chocolate Chip Cookies are premium, indulgent treats known for their rich flavor and high-quality ingredients. These cookies feature a soft, chewy texture with generous amounts of chocolate chips. Often enjoyed as a dessert or snack, they combine traditional baking techniques with luxurious ingredients for a superior cookie experience.
Servings 24 cookies
Calories 150kcal
Equipment
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 stick ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 large egg
- 1½ cups all-purpose flour spooned & leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 oz about 1¾ cups semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
- 1 teaspoon vanilla extract
Instructions
- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Sugars
- In a large mixing bowl, beat together the softened butter, granulated sugar, dark brown sugar, and vanilla extract until the mixture is light and fluffy, about 1–2 minutes.
Add the Egg
- Add the egg to the creamed mixture and beat until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Mix Dry Ingredients into Wet Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add Chocolate Chips and Nuts
- Fold in the semi-sweet chocolate chips and, if using, the chopped walnuts or pecans.
Portion the Dough
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake
- Bake in the preheated oven for 10 minutes, or until the edges are golden brown and the centers are set.
Cool
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store Imperial Chocolate Chip Cookies in an airtight container at room temperature for up to one week to maintain freshness.
For longer storage, freeze the dough in pre-portioned scoops and bake directly from frozen when needed.
This recipe contains dairy and eggs—feel free to use plant-based substitutes for a vegan version without compromising on taste or texture.