Aug 26 2026
Restaurants›Tiny Love Bakery›Chocolate Chip Cookie (preorder) Recipe

Chocolate Chip Cookie (preorder) Recipe

Inspired by Tiny Love Bakery
Time1h 15m
Serves24

Make Chocolate Chip Cookie (preorder) Recipe in just 1h 15m. 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

  1. 1

    Remove butter from the refrigerator 30–60 minutes before starting so it softens to room temperature (soft but still cool). Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

  2. 2

    In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 3/4 cup packed light brown sugar. Beat on medium speed until mixture is light, fluffy, and pale (about 2–3 minutes), scraping the bowl down once or twice.

  3. 3

    Add 1 large egg and 1 tsp vanilla extract to the creamed butter and sugar. Mix on low speed until just combined, then increase to medium and beat for another 15–20 seconds. Scrape the bowl.

  4. 4

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

  5. 5

    With the mixer on low, gradually add the flour mixture to the butter mixture in two additions, mixing just until no streaks of flour remain. Do not overmix.

  6. 6

    Using a rubber spatula, fold in 1 1/2 cups semisweet chocolate chips and, if using, 1/2 cup chopped nuts until evenly distributed.

  7. 7

    Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours. Chilling firms the dough, reduces spread, and improves flavor. If short on time, you can bake immediately, but expect slightly thinner cookies.

Shaping & Baking

  1. 8

    Portion dough

    When ready to bake, remove dough from the fridge for 10 minutes to soften slightly if very firm. Using a 1.5 tablespoon cookie scoop (or a rounded tablespoon), portion dough into uniformly sized balls (about 1 to 1 1/4 inches in diameter). Place them 2 inches apart on the prepared baking sheets to allow for spread.

  2. 9

    Optional: finish with sea salt

    If desired, sprinkle a light pinch of coarse sea salt (about 1/8–1/4 tsp divided across each sheet's cookies) on top of each dough ball just before baking.

  3. 10

    Bake

    Bake in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pans halfway through baking. Cookies are done when edges are lightly golden but centers still look soft — they will continue to firm as they cool.

  4. 11

    Cool

    Remove the baking sheet from the oven and let the cookies cool on the sheet for 3–5 minutes to set, then transfer them to a wire rack to cool completely. Repeat with remaining dough.

  5. 12

    Storage

    Store cooled cookies in an airtight container at room temperature for up to 5 days. Dough can be refrigerated up to 48 hours or frozen up to 3 months (freeze scooped dough on a tray, then transfer to a sealed container). Bake frozen dough from frozen, adding 1–2 minutes to bake time.