Penn Station Cookie Recipe
Enjoy soft, warm cookies with this Penn Station Cookie Recipe made with real butter and rich chocolate chips. A comforting homemade classic!
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons.
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (optional but super helpful)
- Cooling rack
Ingredients
- 2 1/4 cups all purpose flour
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi sweet chocolate chips or chunks
- Optional: 1 tablespoon cornstarch for extra softness
Instructions
- Preheat your oven to 350 F. Line a baking sheet with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together until creamy and fluffy.
- Add eggs one at a time and mix until smooth. Stir in vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cornstarch if using.
- Add the dry ingredients to the wet mixture and fold gently. Do not overmix.
- Stir in the chocolate chips. The dough should be thick.
- Scoop dough onto the baking sheet using a cookie scoop. Space them out so they do not spread into each other.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look slightly soft.
- Let the cookies cool for 5 minutes before transferring to a rack.
- Enjoy warm. These cookies are at peak deliciousness when the chocolate is still melty.