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–+ servings
Witchy Cookies

Irresistibly Soft Witchy Cookies for Magical Moments

Delight in these Witchy Cookies, perfectly soft and infused with rich chocolate chips, ideal for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts and Baking Classics
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 ¼ cups all-purpose flour provides the perfect structure
  • 1 teaspoon baking soda helps cookies rise
  • ½ teaspoon sea salt balances sweetness
  • 1 cup unsalted butter room temperature
  • ¾ cup granulated sugar adds sweetness
  • ¾ cup brown sugar packed for caramel flavor
  • 2 large eggs binds ingredients
  • 2 teaspoon vanilla extract adds warmth
For the Chocolatey Goodness
  • 2 cups chocolate chips semi-sweet or dark

Equipment

  • Mixing Bowls
  • electric mixer
  • Spatula
  • Cookie scoop
  • Baking sheets
  • Parchment Paper
  • Oven

Method
 

Step-by-Step Instructions for Witchy Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and sea salt.
  3. In a large mixing bowl, beat the butter with granulated and brown sugar until creamy.
  4. Add the eggs one at a time, mixing well, then stir in the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients until just combined.
  6. Fold in the chocolate chips gently.
  7. Scoop dough onto baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden and centers look soft.
  9. Cool on baking sheets for about 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure butter and eggs are at room temperature. Don’t overmix the dough for best texture.

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