- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Step 2: Add the Mix-ins
- Fold in your favorite mix-ins (chocolate chips, nuts, dried fruit, etc.).
- Using a spoon or cookie scoop, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Step 3: Bake the Cookies
- Bake for 10–12 minutes, or until the edges are lightly golden but the center remains soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serving and Storage Tips
Serving Suggestions:
- Enjoy warm with a glass of cold milk or a cup of coffee.
- Drizzle with melted chocolate for an extra indulgent treat.
- Turn into ice cream sandwiches by placing a scoop of ice cream between two cookies.
Storage & Freezing:
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing Dough: Scoop dough balls onto a tray, freeze, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 2 extra minutes.
- Freezing Baked Cookies: Store in an airtight container and thaw at room temperature before serving.
Variants & Customization
- Chewy Brown Butter Cookies: Brown the butter before mixing for a deeper, caramelized flavor.
- Oatmeal Chocolate Chip Cookies: Swap 1 cup of flour for rolled oats.
- Double Chocolate Cookies: Add ¼ cup cocoa powder to the dough for a rich chocolate flavor.
- Vegan Cookies: Use coconut oil instead of butter, and a flax egg (1 tbsp ground flax + 3 tbsp water).
- Gluten-Free Cookies: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
FAQ
1. Why are my cookies too hard?
Overbaking is the most common reason! Remove the cookies when the edges are set but the centers still look soft. They will continue to cook as they cool.
2. How do I make my cookies extra chewy?
Use more brown sugar than white sugar and don’t overmix the dough. Also, slightly underbaking them keeps them chewy.
3. Can I use melted butter instead of softened butter?
Melted butter will make the cookies denser and chewier, while softened butter creates a lighter texture.
4. Can I make these without eggs?
Yes! Substitute each egg with ¼ cup unsweetened applesauce or 1 mashed banana.
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