Difficulty: Beginner to Intermediate
Yields: 24–30 cookies
Prep Time: 20 minutes
Chill Time (Optional): 1 hour
Bake Time: 10–12 minutes
🧾 Ingredients with Purpose & Tips:
Wet Ingredients:
- 1 cup (226g) unsalted butter, softened
→ Butter gives flavor and richness. Using unsalted allows you to control salt levels. Softened butter creams better with sugar. - 3/4 cup (150g) granulated sugar
→ Adds sweetness and helps cookies spread. - 3/4 cup (160g) packed brown sugar
→ Adds moisture, depth of flavor (molasses), and chewiness. - 2 large eggs, room temperature
→ Bind the dough and help it rise slightly. Room temperature eggs incorporate better. - 2 teaspoons pure vanilla extract
→ Enhances the overall flavor.
Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
→ The structure of your cookies. Measure accurately (preferably by weight). - 1 teaspoon baking soda
→ A leavening agent that reacts with brown sugar to give cookies lift and tenderness. - 1/2 teaspoon salt
→ Enhances and balances sweetness.
Mix-ins:
- 2 cups (340g) semi-sweet chocolate chips or chunks
→ The star of the show. Feel free to use a mix of chips and chopped chocolate for texture variation. - (Optional) 1 cup (100g) chopped nuts (walnuts, pecans, etc.)
→ Adds crunch and depth, but optional depending on preference.
🥣 Step-by-Step Instructions (with Tips):
1. Prepare Ingredients
- Pull your butter and eggs out about 30 minutes before baking.
- If you’re in a rush, you can soften butter in the microwave on low power in 5-second bursts—don’t melt it!
- Line 2 baking sheets with parchment paper or silicone baking mats.
2. Cream Butter and Sugars
- In a large mixing bowl, beat the softened butter with granulated and brown sugar using a hand or stand mixer on medium speed for 2–3 minutes, until light and fluffy. ✅ Why it matters: Creaming incorporates air into the dough, creating a better cookie texture.
3. Add Eggs and Vanilla
- Add eggs one at a time, mixing until fully incorporated.
- Add vanilla extract and mix again. ✅ Tip: Scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly.
4. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low until just combined. ⚠️ Don’t overmix—it can make cookies tough.
5. Fold in Chocolate and Optional Nuts
- Use a spatula or wooden spoon to fold in the chocolate chips and nuts if using. ✅ Tip: For gourmet-style cookies, save a handful of chips to press on top just before baking.
6. Chill the Dough (Optional, but Recommended)
- Cover the dough with plastic wrap and chill for at least 30–60 minutes (or up to 24 hours). ✅ Why chill? It allows the flour to hydrate, the butter to firm up, and results in thicker, more flavorful cookies.
7. Preheat Oven
- Preheat your oven to 375°F (190°C) while the dough chills.
8. Shape the Dough
- Use a cookie scoop or tablespoon to portion out dough balls (~2 tbsp each).
- Place them 2 inches apart on your prepared baking sheets (they’ll spread).
9. Bake
- Bake in the center of the oven for 10–12 minutes, or until:
- Edges are light golden brown
- Centers look just set (they’ll finish cooking on the tray)
10. Cool
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
🍽️ Serve & Store
- Serve: Warm with milk or coffee.
- Store: In an airtight container at room temperature for up to 5 days.
- Freeze: Cookie dough balls freeze well! Bake from frozen by adding 1–2 minutes to baking time.
🔁 Variations
- Brown Butter: Brown the butter first for a nutty, richer flavor. Let it cool before creaming.
- Sea Salt Finish: Sprinkle with flaky sea salt before baking for a sweet-salty contrast.
- Mix-in Ideas: Dried cranberries, white chocolate, peanut butter chips, toffee bits, crushed pretzels.
No responses yet