Cookies Recipe
Make Cookies 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
For baking
Method
Cookie Dough
- 1
Prepare
Remove butter from the refrigerator and let it soften at room temperature for about 30–60 minutes until it yields to gentle pressure. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 2
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 until light, fluffy, and pale, about 2–3 minutes, scraping down the bowl once or twice.
- 3
Add eggs and vanilla
Add the eggs one at a time, beating well after each addition so they incorporate fully. Mix in the vanilla extract until combined.
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly distributed.
- 5
Form the dough
With the mixer on low speed, gradually add the flour mixture to the butter-sugar-egg mixture, mixing until just combined. Do not overmix. If using rolled oats, fold them in now with a spatula. Fold in the chocolate chips and optional chopped nuts until evenly distributed, leaving some chips visible on the surface of the dough.
- 6
Chill the dough (optional but recommended)
For thicker, chewier cookies, cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to 2 hours. Chilling helps control spread. If short on time, you can bake immediately.
Baking
- 7
Portion cookies
Scoop dough into roughly 2-tablespoon (about 1-inch radius) portions using a cookie scoop or spoon, placing them 2 inches apart on the prepared baking sheets. Slightly mound each scoop so cookies bake up with a domed top. If desired, press a few extra chocolate chips into the tops for appearance.
- 8
Bake
Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–12 minutes, rotating the pan halfway through for even browning. Bake until the edges are golden brown and the centers still look slightly soft — they will firm up as they cool.
- 9
Finish
Remove the baking sheet from the oven. If using, sprinkle a tiny pinch of coarse sea salt on each warm cookie. Let the cookies rest on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
- 10
Storage
Once cooled, store cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies for up to 3 months or freeze scooped raw dough on a tray and then transfer to a resealable bag for baking from frozen (add 1–2 minutes to baking time).