Galletas con Chispas de chocolate (Chocolate Chip Cookies) is a classic American treat, typically made as a drop cookie with chocolate chips as the main ingredient.
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It's made with flour, butter, sugar, eggs, and vanilla, and the chocolate chips can be semi-sweet, milk, or dark. Variations often include nuts, oats, or other flavorful add-ins.
If there's one cookie we can never resist at home, it's this Galletas con Chispas de Chocolate.
Inspired by the famous NYC chocolate chip cookies, these big, bakery-style treats are everything we love: crispy on the edges, thick and gooey in the center, and packed with rich, bittersweet chocolate chips.
I've baked countless cookies over the years, but this recipe has truly become one of our absolute favorites. I'm sure you'll love it just as much as we do.
For more delicious cookies, check out my Pecan Chocolate Chip Cookies, Banana Chocolate Chip, Coconut Chocolate Chip, and more-available now on my site!🍪
Ingredients You'll Need
- Cold unsalted butter: It helps the cookies hold their shape while baking, creating a thick, bakery-style texture with crispy edges and a soft center.
- Granulated sugar: Adds sweetness and helps the cookies spread just enough during baking.
- Light brown sugar: Adds moisture and a hint of molasses flavor, making the center soft and chewy.
- Bittersweet chocolate chips: I love using GHIRARDELLI 60% Cacao Bittersweet Baking Chips for a richer, less-sweet contrast to the dough-it balances perfectly, but any chocolate chips will work.
- All-purpose flour: The structure of the cookie. Just enough to hold everything together without making them cakey.
- Baking powder: Helps lift the cookies slightly so they don't turn out flat.
- Kosher salt: Enhances all the flavors and balances the sweetness.
- Eggs: Bind the ingredients and add richness to the dough.
- Vanilla extract: A must for that classic cookie flavor.
See the recipe card for quantities.
How to Make Galletas con Chispas de chocolate
Note: Full instructions are provided in the recipe card below.
1. Break up cold butter in a stand mixer on low speed for 30 seconds.
2. Add granulated sugar, brown sugar, and salt. Mix on low for 45 seconds, just until combined-the mixture should look like sugar nuggets.
3. Add bittersweet chocolate chips and mix on low for 30 seconds to evenly distribute.
4. In a separate bowl, whisk together flour and baking powder.
Add dry ingredients to the mixer and mix on low until the dough resembles coarse crumbs.
5. Whisk the eggs with vanilla in a small bowl, then pour the mixture into the mixer. Mix just until the dough comes together and pulls away from the sides.
6. Divide the dough into 12 equal portions (about 100g each). Gently squish into balls and slightly flatten.
7. Place on a tray, cover, and freeze for at least 2 hours or overnight.
8. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
9. Place the frozen dough balls on the hot sheet and bake for 16 to 17 minutes, until they are golden brown on the outside and still gooey on the inside.
10. Let cookies cool for 20 minutes before serving.
Hint: After dividing the dough into your desired portions, gently squish each piece into a ball, then slightly flatten it before freezing. These cookies don't spread much during baking, so pre-shaping helps them bake to the perfect thickness.
Storage & Freezing
To store: Once the cookies have cooled completely, place them in an airtight container at room temperature for up to 4 days.
To freeze cookie dough: After shaping and flattening the dough balls, freeze them on a tray until solid. Transfer to a zip-top bag and store for up to 3 months. Bake straight from frozen-no need to thaw-just add 1-2 extra minutes to the baking time.
Camila's Tips & Variations
- Let them rest: Cool cookies for 20 minutes to set the gooey centers.
- Cinnamon touch: Add ¼ teaspoon ground cinnamon for a warm flavor boost.
- Chocolate mix: Use a blend of dark, milk, or white chocolate chunks.
- Flaky salt: Sprinkle sea salt on top after baking for contrast.
- Mini version: Make 50g cookies and reduce baking time slightly.
- Add crunch: Mix in chopped nuts, such as pecans or walnuts.
Frequently Asked Questions
Can I bake the cookies without freezing the dough?
Yes, but freezing helps the cookies hold their shape and develop better texture. If baking immediately, reduce the time slightly and keep an eye on them.
Why don't these cookies spread much?
The dough is thick and cold, and there's no baking soda, so they hold their shape. That's why pre-shaping is important.
Do I need to bring the dough to room temperature before baking?
No! Bake straight from frozen-just add 1-2 extra minutes to the baking time. But if the dough has already defrosted, that's fine too.
Want More Inspiration?
For more expert baking tips, check out King Arthur Baking's Cookie Tips - they break down how ingredients, temperature, and technique affect your final cookie texture.
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Recipe
Chocolate Chip Cookies
Equipment
- Digital scale
- Bench scraper or knife
- Freezer-Safe Tray
- Zip-top bags
Ingredients
- 415 g all-purpose flour
- 2 teaspoons baking powder
- 190 g cold unsalted butter , cut into ½-inch pieces
- 130 g granulated sugar
- 130 g light brown sugar
- 300 g bittersweet chocolate chips , preferably GHIRARDELLI 60% Cacao Bittersweet Chips
- 1 teaspoon kosher salt
- 2 large eggs
- 1 tablespoon vanilla extract
Instructions
- In a stand mixer, break up the cold butter cubes on low speed for about 30 seconds. Add the granulated sugar, light brown sugar, and salt. Mix on low for about 45 seconds, just until the ingredients are combined. The mixture should resemble sugar nuggets, not a fully creamed mixture.
- Add the bittersweet chocolate chips to the mixer and mix on low for about 30 seconds, just until evenly dispersed throughout the butter mixture.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Add the dry ingredients to the butter mixture and mix on low speed until just combined, about 30 seconds. The dough should resemble coarse breadcrumbs.
- Lightly whisk the eggs with the vanilla in a small bowl, then pour them into the mixer. Mix briefly on low speed, just until the dough comes together and pulls away from the sides of the bowl.
- Divide the dough into 12 equal portions, about 100g each. Gently squish them into balls (no need to roll them perfectly), then slightly flatten each one. Place on a tray, cover, and freeze for a couple of hours or, preferably, overnight.
- Adjust the oven rack to the middle position and preheat the oven to 350°F (180°C). Line two large (18-by-12-inch) baking sheets with parchment paper.
- Place the frozen dough balls on the sheet and bake for 16 to 17 minutes or until golden and crisp on the outside but still gooey in the center. Let cool for 20 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
