Cookie Dough Recipe

Soften butter

Allow 1 cup (225 g) unsalted butter to soften at room temperature for about 30–60 minutes until it yields to gentle pressure but still holds shape. If short on time, cut into 1/2-inch pieces and let sit 15–20 minutes or microwave at 5–7 second bursts until just softened.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, 1/2 cup granulated sugar and 3/4 cup packed light brown sugar. Beat on medium speed for 2–3 minutes until mixture is pale, light and fluffy and sugars are well incorporated. Scrape down the bowl as needed.

Add egg and vanilla

Add 1 large egg and 1 teaspoon vanilla extract to the creamed butter-sugar. Beat on low speed just until combined, about 20–30 seconds. Do not overmix.

Combine dry ingredients

In a separate medium bowl whisk together 2 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking soda and 1/2 teaspoon fine sea salt until evenly distributed.

Incorporate dry into wet

With the mixer on low speed, add the dry ingredients to the butter mixture in two additions, mixing just until no streaks of flour remain. Scrape the bowl and mix briefly by hand if necessary. Dough should be soft, slightly tacky but not wet.

Fold in mix-ins

If using mix-ins, fold in 1 cup semisweet chocolate chips and/or 1/2 cup toasted chopped nuts using a rubber spatula until evenly distributed. Do not overwork the dough.

For best texture and flavor, portion the dough into 1.5 tablespoon to 2 tablespoon (about 30–36 g) balls using a cookie scoop and place on a parchment-lined tray. If you plan to bake immediately, chill the portioned dough at least 30 minutes in the refrigerator — chilling firms the dough and reduces spreading. For deeper flavor and better texture, refrigerate the dough in an airtight container for 24–72 hours before baking.

Preheat the oven to 350°F (175°C). Arrange chilled dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes, or until edges are set and centers still appear slightly soft. Rotate the tray halfway through baking for even color. Remove from oven and let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store unbaked portioned dough in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months (freeze on a tray until solid, then transfer to a freezer bag). Baked cookies keep in an airtight container at room temperature for up to 4 days.