Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. One-Bowl Magic
- Melt butter in the mixing bowl; cool for 2 minutes.
- Whisk in granulated and brown sugar until smooth.
- Add egg and vanilla; whisk until slightly lightened.
3. Mix It Together
- Sprinkle flour, baking soda, and salt over wet mixture.
- Gently fold in with a spatula until no dry streaks remain.
- Stir in your chosen mix-ins.
4. Scoop & Bake
- Drop rounded tablespoons (or use a small scoop) 2 inches apart.
- Bake 9–11 minutes, until edges are golden but centers still look soft.
5. Rest & Enjoy
- Let cookies rest on the baking sheet for 5 minutes.
- Transfer to wire rack to cool (or enjoy warm with milk!).
Pro Tips for Success
- Measure Flour Right: Spoon and level — don’t scoop straight from the bag.
- Melted Butter Trick: Ensures extra chewiness, no mixer needed.
- Under-Bake Slightly: They finish setting as they cool.
- Add Flaky Salt: Sprinkle on top right out of the oven for gourmet flavor.
- Make It Yours: Try espresso powder, peanut butter chips, or pretzels for a twist.
Flavor Variations
- Funfetti: White chocolate chips + rainbow sprinkles.
- Kitchen Sink: Choc chips + oats + pretzels.
- Double Chocolate: Swap ¼ cup flour for cocoa powder.
- Oatmeal Raisin: Replace ¾ cup flour with oats + add ¾ cup raisins.
Storage & Freezer Tips
- Room Temp: Store in an airtight container up to 5 days.
- Freezer Dough: Scoop dough balls, freeze on a tray, then bag. Bake from frozen, adding 1–2 minutes.
- Freezer Baked Cookies: Freeze fully baked cookies up to 2 months; thaw at room temp.
FAQs
Q: Why did my cookies spread too much?
A: Use cool baking sheets and make sure oven temp is accurate.
Q: Can I make them egg-free?
A: Yes! Try a flax egg (1 tbsp flaxseed + 3 tbsp water, rested 5 min).
Q: My cookies are cakey — what happened?
A: Likely too much flour. Spoon + level carefully and use fresh baking soda.
