Penn Station Cookies Recipe 2024
This is a crunchy, delicious copycat recipe for Penn Station Cookies.They're easy to make at home and the results are very satisfying.
Ingredients
- 🍪 Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
👩🍳 Instructions
🔥 Preheat the Oven
- Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
🧈 Cream the Butter and Sugars
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
🥚 Add Eggs and Vanilla
- Beat in the eggs one at a time, then stir in the vanilla extract.
🥣 Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
🥄 Mix Wet and Dry Ingredients
- Gradually blend the dry ingredients into the butter mixture until well combined.
🍫 Stir in Chocolate Chips
- Fold in the chocolate chips until they are evenly distributed.
🍪 Scoop the Dough
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
🕒 Bake the Cookies
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
❄️ Cool the Cookies
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
💡 Tips for Perfect Penn Station Cookies
- Room-Temperature Ingredients: Ensure the eggs and butter are at room temperature before baking. This helps them mix more easily for smoother cookies.
- Avoid Overmixing: Once you’ve added the flour, try not to overmix the dough. Overmixing can make the cookies hard instead of soft and chewy.
- Chill the Dough: For thicker cookies, chill the dough in the fridge for 30 minutes to 1 hour before baking.
- Watch While Baking: Keep an eye on the cookies as they bake, especially towards the end. This helps prevent burning and ensures they stay delicious.