Cookie Recipe
Make Cookie Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Method
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 baking mats.
In a large mixing bowl, place the softened unsalted butter, granulated sugar, and light brown sugar. Using a hand mixer or stand mixer fitted with a paddle, beat on medium speed until the mixture is smooth, pale, and slightly fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until evenly distributed.
With the mixer on low, gradually add the dry flour mixture to the wet ingredients in two additions. Mix just until there are no visible streaks of flour and the dough comes together. Do not overmix; stop as soon as combined.
Using a rubber spatula or wooden spoon, fold the semisweet chocolate chips into the dough until evenly distributed.
Using a 1.5-tablespoon cookie scoop or a rounded tablespoon, scoop portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading. If you like slightly flatter cookies, gently press the tops of each dough ball with the palm of your hand or the bottom of a glass.
Bake one sheet at a time in the preheated oven for 9 to 12 minutes, rotating the sheet halfway through baking if your oven has hot spots. Cookies are done when edges are lightly golden and centers still look slightly soft.
Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes to finish setting. Then transfer cookies to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies layered with parchment for up to 3 months.