There’s something almost magical about the ritual of baking cookies. It starts with a warm oven—350 degrees, to be exact—filling the kitchen with a promise of sweetness. My favorite part? The dough-making dance.
I always forget to soften the butter. Without fail. But here’s a trick: microwave it for 30 seconds. Softened, not melted—just right for creaming. Into the stand mixer go two sticks of salted butter (team salted forever), along with 3/4 cup of dark brown sugar and 3/4 cup of regular sugar. The aroma of molasses from the dark brown sugar? Heavenly.
Next come the essentials: a teaspoon of baking soda, a teaspoon of kosher salt, and a teaspoon of vanilla extract—because what’s a cookie without vanilla? Two eggs join the mix, bringing richness and body to the dough. And then, the flour—2 1/4 cups—folds in, transforming everything into a pillowy, golden mass. To finish, a cascade of semi-sweet chocolate chips (two cups, to be precise). A paddle attachment, never a whisk—because let’s be honest, who wants to clean dough out of whisk spindles?
Now for the shaping: bigger than a golf ball, but not quite tennis. Flatten them gently—think burger patty vibes—onto a Silpat-lined baking sheet. Eight per tray, because these beauties like their space.
The whack is the secret. Five minutes into baking, pull the tray and slam it on the counter. The cookies collapse, their centers rippling into rich, chewy layers. Repeat a few minutes later for maximum crinkle effect. Timing is everything—8 to 10 minutes total. When the edges look ready but the centers still feel a bit underdone, you’ve nailed it. Trust: they’ll finish cooking on the rack.
Speaking of racks—a fish spatula is your best friend. Swift, gentle transfers to a wire rack keep those edges crisp and centers gooey.
A few finishing thoughts: Walnuts? Sometimes. Flaky salt? Maybe, if you’re feeling fancy. We love more chocolate chips (an extra 1/4 cup).
Lastly, the best-kept secret: frozen cookies. Wrap them individually, tuck them in the freezer, and experience the glory of a cold, chewy, chocolate-studded treasure.
Baking these isn’t just about cookies—it’s about the ritual. The whack. The wait. The first warm bite. And maybe, if you’re like me, a little freezer magic.
Recipe by Brooks Reitz.