Cookies Recipe
Make Cookies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Optional Finishes
Method
Prepare & Mix
- 1
Preheat and prep
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure all ingredients so they are ready.
- 2
Cream butter and sugars
In a large mixing bowl, beat the softened butter with the granulated sugar and packed brown sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes with a stand mixer on medium speed.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. If using rolled oats, stir them into the dry mixture.
- 5
Mix dry into wet
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined and no flour streaks remain. Do not overmix. Fold in the semisweet chocolate chips with a spatula so they are distributed evenly.
Portion & Bake
- 6
Portion cookies
Use a 1.5-tablespoon cookie scoop or two teaspoons to portion dough into rounded balls about 1 to 1 1/4 inches in diameter. Place the dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) between each to allow spreading.
- 7
Chill (optional)
For thicker, chewier cookies, chill the portioned dough on the baking sheet or in a sealed container for at least 30 minutes or up to 24 hours. If baking immediately, proceed to the next step.
- 8
Bake
Bake in the preheated oven for 9–12 minutes, rotating the sheets halfway through. Cookies are done when edges are set and light golden brown while centers still look slightly soft.
- 9
Finish
Remove the baking sheet from the oven and allow cookies to cool on the sheet for 5 minutes to finish setting. If using, sprinkle a small pinch of coarse sea salt on warm cookies. Transfer cookies to a wire rack to cool completely. Optionally dust with powdered sugar once cooled.
Storage
- 10
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months or freeze formed dough balls on a tray then transfer to a freezer bag for up to 3 months. Thaw dough in the refrigerator before baking; add 1–2 minutes to bake time from frozen if baking directly.