Ingredients
Scale
- 1 roll (16.5 oz) Pillsbury Chocolate Chip Cookie Dough
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Pinch of sea salt (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the cookie dough with chocolate chips and vanilla extract.
- Place small scoops of dough onto the tray and flatten slightly.
- Top each with another scoop of dough to create a double layer.
- Press edges together gently to seal and ensure even stacking.
- Bake for 12 to 14 minutes until edges are golden and centers are just set.
- Optional: Sprinkle sea salt on top immediately after baking.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use a cookie scoop for evenly sized cookies.
- Let cookies cool slightly before removing to prevent breaking.
- Freeze unbaked dough stacks for quick cookies anytime.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: double stack cookies, pillsbury cookies, chocolate chip cookies, easy dessert recipe, bakery-style cookies