Cookie Tray Recipe
chocolate chip
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Ingredients
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Cookie Dough
Finishing & Baking
Method
Remove butter from the refrigerator and let it soften at room temperature for about 30–45 minutes. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
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 3/4 cup packed light brown sugar on medium speed for 2–3 minutes until light and fluffy, scraping down the bowl as needed.
Add 2 large eggs one at a time, mixing on low speed until each is incorporated. Mix in 2 tsp pure vanilla extract until combined.
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 3/4 tsp fine sea salt. If using oats, stir 1/2 cup rolled oats into the dry mix or reserve to fold in with chips.
With the mixer on low speed, gradually add the dry ingredients to the wet until just combined. Do not overmix; stop when no visible streaks of flour remain. Fold in 2 cups semisweet chocolate chips (and the 1/2 cup oats if not added earlier) with a spatula to distribute evenly.
Finishing & Baking
Using a 1.5 tablespoon cookie scoop (or a heaping tablespoon), portion dough into 1–1 1/4 inch-tall mounds and place them about 2 inches apart on the prepared baking sheets to allow spreading. For uniform cookies, rotate the sheet halfway through the tray when scooping.
Optional top and chill
For bakery-style crackly tops, lightly press a few extra chocolate chips onto the top of each dough ball. If you prefer thicker cookies with less spread, chill scooped dough on the baking sheet for 15–30 minutes before baking.
Bake
Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are golden brown and centers still look slightly soft. Rotate the sheet front-to-back halfway through baking for even color.
Finish
If using, sprinkle a tiny pinch of coarse sea salt over each cookie within a minute of removing from the oven. Let cookies rest on the baking sheet for 3–5 minutes to set, then transfer to a cooling rack to cool completely. Repeat with remaining dough.
Store or serve
Once cooled, arrange cookies on a tray for serving. Store leftover cookies in an airtight container at room temperature for up to 4–5 days, or freeze baked cookies between sheets of parchment in a sealed container for up to 2 months.