Grandmas Chocolate Chip Cookies, 2 Pack Recipe
Make Grandmas Chocolate Chip Cookies, 2 Pack 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
For Baking & Finishing
Method
Cookie Dough
- 1
Prepare
Take the butter out of the refrigerator about 30–60 minutes before starting so it reaches a softened but not greasy state. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- 2
Cream butter and sugars
In a large mixing bowl (or stand mixer fitted with the paddle attachment), combine the softened butter, granulated sugar, and packed light brown sugar. Beat on medium speed 2–3 minutes until the mixture is pale, light and slightly fluffy, scraping down the bowl once to ensure even mixing.
- 3
Add eggs and vanilla
Add the two large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Add the vanilla extract and mix briefly until combined. Scrape down the bowl.
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed. If using rolled oats, add them to this dry mixture and whisk briefly to combine.
- 5
- 6
Fold in chips and nuts
Using a rubber spatula, fold in the semisweet chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
For Baking & Finishing
- 7
Portion cookies
Using a medium cookie scoop (about 2 tablespoons) or spoon, portion dough into rounded mounds about 1.5 inches in diameter, placing them 2 inches apart on the prepared baking sheets. This recipe yields about 24–28 cookies total; since the product is a '2 pack', bake in two batches (one sheet at a time) or use both sheets if your oven can accommodate and maintain temperature.
- 8
Optional chill step
For thicker, chewier cookies, chill the scooped dough on the baking sheet for 30 minutes to 1 hour before baking. If short on time, proceed to bake immediately—the cookies will spread more and be thinner and crisper around the edges.
- 9
Bake
Bake in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the sheet halfway through baking. Cookies should be golden at the edges and still slightly soft in the center. Avoid overbaking; they continue to set while cooling.
- 10
Finish and cool
Remove the baking sheet from the oven. If desired, lightly sprinkle a tiny pinch of coarse sea salt on the warm cookies for contrast. Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely.
- 11
Storage
Once cooled, store cookies in an airtight container at room temperature for up to 4 days. To keep soft, place a slice of bread in the container for up to 2 days and replace as it hardens. Dough can be refrigerated up to 48 hours or frozen (scooped) up to 3 months—bake frozen dough, adding 1–2 minutes to baking time.