Cookies, chocolate chip, refrigerated dough, baked
Whole food · Baked Products
Photo: Wikipedia
This is the classic, ready-to-bake chocolate chip cookie dough, transformed by heat into a golden, slightly crisp-edged treat with a soft, chewy center. Each bite delivers the rich, buttery sweetness of cookie dough punctuated by pockets of melted, semi-sweet chocolate. Nutritionally, it's a dense energy source, providing nearly 500 calories per 100g, primarily from carbohydrates and fat.
💚 Why it's loved
People love it for the ultimate comfort of a warm, fresh-from-the-oven cookie, with the perfect balance of buttery dough and gooey chocolate. It's a versatile base that can be customized with nuts, different chips, or sea salt, and is a staple of American baking culture.
⚠️ Watch-outs & how to enjoy it better
It is high in calories, refined carbs, and added fats, which can contribute to blood-sugar spikes and is not ideal for those monitoring energy intake. To enjoy mindfully, practice strict portion control (one medium cookie) and pair it with a source of protein or healthy fat, like a glass of milk or a handful of nuts, to slow sugar absorption.
Key benefits
- Quick and convenient home baking
- Consistent, reliable results
- Provides a quick source of energy
- A familiar, comforting treat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The chocolate chip cookie was invented by accident in 1938 when Ruth Graves Wakefield, owner of the Toll House Inn, chopped up a Nestlé chocolate bar expecting it to melt into the dough, but it held its shape, creating the iconic chip.
Full nutrition (scales with serving)
| Water | 3.0 g |
| Energy | 492 kcal |
| Energy | 2059 kj |
| Protein | 4.9 g |
| Total lipid (fat) | 22.6 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 68.2 g |
| Fiber, total dietary | 1.7 g |
| Calcium, Ca | 28.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 27.0 mg |
| Phosphorus, P | 76.0 mg |
| Potassium, K | 200 mg |
| Sodium, Na | 232 mg |
| Zinc, Zn | 0.56 mg |
| Copper, Cu | 0.20 mg |
| Manganese, Mn | 0.47 mg |
| Selenium, Se | 5.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.17 mg |
| Riboflavin | 0.19 mg |
| Niacin | 2.0 mg |
| Pantothenic acid | 0.18 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 44.0 ug |
| Folic acid | 37.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 70.0 ug |
| Vitamin B-12 | 0.07 ug |
| Vitamin A, RAE | 18.0 ug |
| Retinol | 18.0 ug |
| Vitamin A, IU | 59.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.8 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 3.8 g |
| SFA 18:0 | 3.9 g |
| Fatty acids, total monounsaturated | 11.3 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 11.2 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.2 g |
| PUFA 18:3 | 0.11 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 27.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.17 g |
| Isoleucine | 0.21 g |
| Leucine | 0.36 g |
| Lysine | 0.22 g |
| Methionine | 0.10 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.24 g |
| Tyrosine | 0.16 g |
| Valine | 0.24 g |
| Arginine | 0.20 g |
| Histidine | 0.10 g |
| Alanine | 0.18 g |
| Aspartic acid | 0.29 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.16 g |
| Proline | 0.45 g |
| Serine | 0.27 g |
FAQ
Why is my baked cookie cakey instead of chewy?
This often happens from over-mixing the dough after adding flour (developing too much gluten) or using too much baking powder/soda. For chewier cookies, mix just until combined and ensure your leavening agents are fresh.
Can I freeze the baked cookies?
Yes. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. They can be thawed at room temperature or refreshed in a low-heat oven for a few minutes.
What's the best way to get gooey chocolate chips?
Use high-quality chocolate chips or chunks with a higher cocoa butter content. Adding a few extra chips on top of the dough balls just before baking ensures visible, melty pockets.