Cookie Tray Recipe
chocolate chip
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Ingredients
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Cookie Dough
Finishing & Baking
Method
Remove butter from the refrigerator at least 30 minutes before starting so it softens to room temperature. Preheat 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 the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
Add the eggs one at a time, beating well after each addition until incorporated. Mix in the vanilla extract. The mixture should be smooth and slightly glossy.
In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly distributed. If using oats, stir them into the dry mix now.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Avoid overmixing. Fold in the semisweet chocolate chips and chopped nuts (if using) with a spatula so they’re evenly distributed throughout the dough.
Finishing & Baking
Use a 1.5 tablespoon scoop (or a medium cookie scoop) or measure 1.5 tablespoons of dough for each cookie to produce uniform cookies. Place portioned dough on the prepared baking sheets, spacing them about 2 inches apart to allow spreading. For a cookie tray, you can make varying sizes—if making large cookies, increase to 2.5 tablespoons and space accordingly.
Optional chill for shape control
For thicker, less-spread cookies, chill the scooped dough on the baking sheet in the refrigerator for 15–30 minutes before baking. Chilling is optional if you prefer thinner, crisper edges.
Bake
Bake in the preheated 350°F (175°C) oven for 9–12 minutes. Bake smaller 1.5 tbsp cookies for about 9–10 minutes, and larger cookies for 11–12 minutes. Cookies are done when the edges are lightly golden but the centers still look slightly soft.
Finish & cool
Remove baking sheet from oven. Immediately sprinkle a tiny pinch of coarse sea salt onto each hot cookie, if desired. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Arrange on tray
Once cookies are completely cool, arrange them on a serving tray. For a varied cookie tray presentation, stack a few cookies in small piles and fan others around a centerpiece. Store leftover cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.