Fresh Baked Cookies Recipe
Make Fresh Baked Cookies Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Finishing
Method
Cookie Dough
- 1
Prep oven and pans
Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 2
Cream butter and sugars
In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter with granulated sugar and light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- 3
Add eggs and vanilla
Add eggs one at a time, beating briefly after each addition until incorporated. Add vanilla extract and mix until combined.
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. If using rolled oats, stir them into the dry mixture now.
- 5
- 6
Fold in mix-ins
Using a spatula, fold in the semi-sweet chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
- 7
Chill dough (optional but recommended)
For thicker, more flavorful cookies, cover the bowl and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours. If short on time, you can bake immediately.
Baking & Finishing
- 8
Portion dough
Scoop dough into rounded tablespoons or a 1.5-tablespoon cookie scoop (about 30–36 cookies depending on size). Place scoops 2 inches apart on the prepared baking sheets to allow spreading.
- 9
Optional press and top
If desired, press a few extra chocolate chips onto the top of each dough mound and sprinkle a tiny pinch of coarse sea salt on each cookie for contrast.
- 10
Bake
Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–12 minutes, rotating the sheet halfway through. Cookies are done when edges are set and lightly golden but centers still look slightly soft — they will continue to set while cooling.
- 11
Cool
Remove the baking sheet from the oven and let the cookies cool on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
- 12
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. Unbaked dough balls can be frozen on a tray and then transferred to a freezer bag for up to 3 months; bake from frozen adding 1–2 minutes to bake time.