Ingredients
Equipment
Method
- For Chocolate Chip Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/4 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Fold in 2 cups chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets. Bake for 9-11 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- For Sugar Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes.
- Place the cookies on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, decorate with frosting, sprinkles, or edible glitter (optional).
- For Peanut Butter Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1/2 cup (1 stick) softened butter, 1/2 cup peanut butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until smooth.
- Beat in 1 large egg, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls. Place them on the prepared baking sheets and flatten them with a fork in a crisscross pattern.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Softened butter is key for proper creaming. Don't overmix the dough. For sugar cookies, chilling the dough for at least 30 minutes makes it easier to roll. Use parchment paper to prevent sticking. Store cookies in an airtight container at room temperature for 3-5 days or freeze for longer storage. You can add nuts, dried fruit, or different types of chocolate chips to the chocolate chip cookies. Experiment with different extracts or food coloring for sugar cookies. Add chocolate chips or drizzle with melted chocolate to the peanut butter cookies.