Cookies By The Pound Recipe

Prep

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats. Allow butter to come to room temperature (soft but not melted).

Creaming

In a large bowl or stand mixer fitted with a paddle, beat the softened unsalted butter with the granulated sugar and light brown sugar on medium speed until light and fluffy, about 3–4 minutes.

Add eggs & vanilla

Add the eggs one at a time, beating briefly after each addition, then mix in the vanilla until combined.

Combine dry ingredients

In a separate bowl whisk together the all-purpose flour, baking soda, and salt until evenly combined.

Mix dough

With the mixer on low, add the dry ingredients to the wet in two additions, scraping the bowl between additions, just until incorporated. Do not overmix. At this stage you have a neutral cookie dough base to adapt for each variety.

Chill (optional but recommended)

Cover the dough and chill in the refrigerator for 30–60 minutes to firm up — this improves texture and spread control. If making snickerdoodles, chilling helps the roll coating adhere.

Fold in the semisweet chocolate chips until evenly distributed. Portion dough using a 1.5 tablespoon scoop (or about 0.8–1 ounce / 22–28 g) to yield ~48 cookies per batch. Arrange scoops 2" apart on prepared baking sheets.

Bake in preheated 350°F oven for 9–12 minutes, until edges are set and centers still look slightly soft. Rotate pans halfway through baking for even browning.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Adjust dough: Stir the 1 teaspoon ground cinnamon and 1 teaspoon cream of tartar into the chilled dough (if dough was not chilled, fold in now). If desired, substitute 1 teaspoon of the flour with an additional teaspoon of cream of tartar for more tang.

Make cinnamon-sugar: Combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow dish. Shape dough into 1.5 tablespoon scoops and roll each ball in the cinnamon-sugar to coat fully. Place 2" apart on prepared baking sheets.

Bake in preheated 350°F oven for 9–11 minutes, until edges are set and tops crack slightly. Avoid overbaking to keep snickerdoodles tender.

Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.

Modify dough: Remove 3/4 cup of the all-purpose flour from the base and fold in 3/4 cup (0.75 cups) unsweetened cocoa powder with the remaining dry ingredients so the total dry weight remains consistent. Add the 1.5 cups chocolate chunks or chips and fold to combine.

Portion dough into 1.5 tablespoon scoops (see chocolate chip directions) and arrange 2" apart on prepared sheets.

Bake at 350°F for 9–12 minutes, until edges are set and centers remain slightly soft. Cool on the sheet 5 minutes then transfer to a rack to cool completely.

Enrich dough: When creaming butter and sugars, add the extra egg yolk to the mixture for a richer, crisper butter cookie. Do not add additional leavening. Omit vanilla if you prefer a pure butter flavor, or keep it for aroma.

Optional shaping: For classic butter cookies, chill the dough 30–60 minutes, then roll into 1–1.5 tablespoon rounds and press lightly with a fork or the back of a spoon. Alternatively, pipe with a large star tip for decorative edges.

Bake at 350°F for 10–13 minutes, until edges are light golden. For a more tender cookie bake slightly less time. Cool on sheet 5 minutes then transfer to a wire rack. Dust with 1/4 cup powdered sugar when completely cool if desired.