Chocolate Chip Potluck Cookies

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Large, soft-baked chocolate chip cookies with a buttery caramel undertone, perfect for sharing at gatherings. This American-inspired recipe, ready in about 26 minutes, layers unsalted butter, brown sugar, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 190 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 11 min Serves 24 American cuisine 190 cal/serving

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Ingredients

1 cup (2 sticks), softened unsalted butter
1 cup, packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chips

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Instructions

Step 1: Preheat oven to 375°F. In a large bowl, cream together 1 cup softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
Step 2: Beat in 2 large eggs, one at a time, then stir in 2 tsp vanilla extract until combined.
Step 3: In another bowl, whisk 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Gradually add the dry ingredients into the wet mixture, mixing just until combined.
Step 4: Fold in 2 cups semi-sweet chocolate chips evenly throughout the dough.
Step 5: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing about 2 inches apart.
Step 6: Bake for 9-11 minutes, or until edges are lightly golden but centers remain soft. Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.