The Best Sugar Cookies Ever
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 2 Baking sheet
- 2 Parchment paper
- 1 Cooling rack
- 1 Cookie scoop 1.5 tablespoons
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 2 cup all-purpose flour spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chopped, optional
- 1/2 cup toasted walnuts chopped, optional
- 2 tablespoon milk optional, as needed
Instructions
- Line baking sheets with parchment paper and set aside.
- In a bowl whisk together flour, cornstarch, baking soda, and salt.
- In a separate large bowl beat softened butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
- Beat in the egg, egg yolk, and vanilla until smooth and glossy.
- Add dry ingredients to the wet mixture and mix on low just until combined, adding 1 to 2 tablespoons milk only if the dough seems dry.
- Fold in chocolate chips and chopped chocolate (and walnuts if using) with a spatula.
- Cover the bowl and chill the dough for 30 minutes to firm slightly.
- Preheat oven to 350°F (175°C) while the dough chills.
- Scoop 1.5-tablespoon mounds of dough onto prepared sheets, spacing about 2 inches apart.
- Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look slightly underbaked.
- Tap the baking sheet gently on the counter right out of the oven to deflate for extra chewiness.
- Cool cookies on the sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Notes
For the softest texture, avoid overbaking; pull cookies when centers are pale and puffy as they continue to set while cooling. Using cornstarch and an extra yolk adds tenderness and chew, while a short chill prevents spreading. If your kitchen is warm, chill scooped dough balls instead of the whole bowl for faster turnaround. For bakery-style pools of chocolate, mix chips with chopped bar chocolate. A light sprinkle of flaky sea salt before baking highlights the chocolate. Store in an airtight container with a slice of bread to maintain softness, and rewarm for 10 seconds in the microwave to revive gooey centers.
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