Cheryl's Cookies Recipe
Craving soft, chewy cookies with that perfect chocolate chip crunch? This Cheryl's Cookies Recipe brings bakery magic home. Learn how to make Cheryl's Cookies with simple steps and real butter flavor.
Ingredients
- 2 1/4 cups 280g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 225g unsalted butter, softened
- 3/4 cup 150g white sugar
- 3/4 cup 165g brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups 340g semi-sweet chocolate chips
- 1/2 cup 60g chopped walnuts (optional for crunch)
Instructions
Preheat and Prep Dry Ingredients
- Heat oven to 375°F (190°C). Line baking sheets with parchment. Whisk flour, baking soda, and salt in a bowl. Set aside. This takes 2 minutes. Dry mix ensures even baking.
Cream the Butter and Sugars
- Beat softened butter, white sugar and brown sugar until fluffy. Use mixer on medium for 3 minutes. Scrape bowl sides often. Light color means air incorporated—key for soft cookies.
Add Eggs and Vanilla
- Beat in eggs one by one. Add vanilla extract last. Mix until smooth, about 1 minute. Wet mix should look creamy. No overmixing—keeps texture tender.
Combine Wet and Dry Mixtures
- Slowly add dry ingredients to wet. Mix on low until just blended. Fold in chocolate chips and nuts gently. Dough will be thick. Chill 10 minutes if sticky.
Scoop and Bake
- Drop tablespoon-sized balls on sheets. Space 2 inches apart. Bake 10-12 minutes until edges golden. Centers stay soft. Cool on sheet 5 minutes, then rack. Perfect!
Notes
- Room temp butter creams best for Cheryl's Cookies Recipe—never melt it.
- Chill dough 30 mins for thicker cookies that hold shape.
- Use sea salt sprinkle on top for gourmet touch.
- Swap half chips for white chocolate and add dried cranberries.
- Gluten-free? Use 1:1 flour blend—tastes identical.
- Brown sugar keeps them chewy—don't skip it.
- Bake one sheet at a time for even heat.