Cookies Recipe
Make Cookies 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
Finishing
Method
Cookie Dough
- 1
Prepare oven and pans
Position a rack in the middle of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If using cooling racks, have them ready.
- 2
Soften butter
Remove the butter from the refrigerator about 30–60 minutes before starting so it becomes soft but still cool. It should give slightly when pressed but not be greasy or melted.
- 3
Cream butter and sugars
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and light brown sugar. Beat on medium speed 2–3 minutes until mixture is pale, light and fluffy, scraping down the bowl once or twice.
- 4
- 5
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, stir them into the dry mix now.
- 6
- 7
Fold in chocolate chips
Using a spatula, fold in the semisweet chocolate chips evenly through the dough. Scrape the sides and bottom of the bowl to ensure even distribution.
- 8
Chill dough (optional but recommended)
For improved texture and deeper flavor, cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to 2 hours. If short on time you can skip this step; chilled dough spreads less and yields chewier centers.
- 9
Portion cookies
Using a 1.5 tablespoon scoop or a medium cookie scoop (about 1.5-inch diameter) portion dough into evenly sized balls. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.
Baking and Finishing
- 10
Bake
Bake cookies in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pans halfway through baking. Cookies should be golden at the edges with centers that look slightly underbaked; this yields a chewy center.
- 11
Add finishing salt
Right after removing the cookies from the oven, sprinkle a tiny pinch (about 1/16–1/8 tsp) of coarse sea salt onto each warm cookie to enhance flavor. Be careful not to over-salt.
- 12
Cool
Allow cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. If you prefer softer cookies, remove earlier; for crisper cookies, bake 1–2 minutes longer.
- 13
Store
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.