Dozen Recipe
Make Dozen Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Classic Dozen Chocolate Chip Cookies
Method
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside. If you have only one sheet, you will bake in two batches.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, place the softened butter, granulated sugar, and packed light brown sugar. Beat on medium speed until light, fluffy and slightly paler in color, about 2–3 minutes. Scrape down the bowl as needed.
Add the eggs one at a time, beating well after each addition so the mixture stays emulsified. Add the vanilla extract and beat until incorporated, about 20–30 seconds.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly distributed.
With the mixer on low speed, add the dry ingredients to the butter mixture in two additions, mixing just until no dry streaks remain. Do not overmix; stop as soon as the dough comes together.
Using a spatula, fold in the semisweet chocolate chips and the optional chopped toasted nuts (if using) until evenly distributed throughout the dough.
Using a 2-tablespoon cookie scoop or a rounded tablespoon, portion dough into 12 equal mounds (one dozen). Place each mound about 2 inches apart on the prepared baking sheets. For uniform cookies, roll each mound slightly to form a smooth top.
Bake one sheet at a time in the preheated oven for 10–13 minutes, or until the edges are golden and the centers still look slightly soft. Rotate the pan halfway through baking for even coloring.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes to set. Then transfer the cookies to a wire rack to cool completely.
This recipe makes one dozen cookies. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months (layer with parchment between stacks).