Cookies Recipe
Make Cookies 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
Optional Finishing
Method
Preparation
Preheat and prepare pans
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Soften butter if needed
If the butter is not soft, cut into small pieces and let sit at room temperature 15–30 minutes until easily indented but not melted.
Make the Dough
Cream butter and sugars
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
Combine dry ingredients
In a separate medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp fine salt until evenly distributed.
Mix dry into wet
With the mixer on low speed, gradually add the flour mixture to the butter mixture in two additions, mixing just until no streaks of flour remain. Do not overmix; stop when the dough is uniform.
Fold in chocolate chips
Using a spatula, fold in 1.5 cups semisweet chocolate chips until evenly distributed through the dough.
Shape and Bake
Using a 1 1/2 tablespoon cookie scoop or two spoons, portion dough into 1 1/2 tablespoon mounds (about 12–14 g each). Place mounds 2 inches apart on the prepared baking sheets to allow spreading.
Optional top with sea salt
If using, lightly sprinkle a pinch of coarse sea salt (about 1/8 teaspoon per cookie) on the top of each dough mound before baking.
Bake
Bake one sheet at a time in the center of the preheated oven for 9–11 minutes, or until edges are lightly golden while centers still look slightly soft. Rotate the sheet halfway through baking for even color.
Cool
Remove the baking sheet from the oven and let the cookies rest on the sheet for 3–5 minutes to finish setting. Transfer cookies to a wire rack to cool completely.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.