Step up your cookie game with this gourmet recipe that combines rich, high-quality ingredients for a decadent treat. These cookies are crispy on the edges, delightfully chewy in the middle, and packed with layers of flavor. Perfect for holidays, gifts, or when you’re in the mood to bake something extraordinary, these cookies will impress everyone who takes a bite!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup dark chocolate chunks (or semi-sweet, if preferred)
- 1/2 cup white chocolate chips
- 1/2 cup chopped toasted pecans (optional)
- 1/4 cup dried cranberries or cherries (optional)
- Flaky sea salt, for garnish
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Cooling rack
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, and sea salt.
- Cream the butter and sugars:
- In a large bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the eggs and vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Mix in the dry ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Fold in the mix-ins:
- Gently fold in the dark chocolate chunks, white chocolate chips, toasted pecans, and dried cranberries (if using).
- Shape the cookies:
- Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Sprinkle with flaky sea salt immediately after removing from the oven.
- Cool:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- Chill the dough: For even more flavor and less spreading, chill the dough in the refrigerator for 1–2 hours before baking.
- Flavor variations: Add a teaspoon of espresso powder for a subtle coffee kick, or swap out the mix-ins to suit your taste.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
These gourmet cookies are the perfect indulgence for any occasion. With their luxurious ingredients and rich, complex flavors, they’re sure to become your go-to recipe for impressing guests or satisfying your sweet tooth. Bake a batch and savor the decadence!
Gourmet Cookie Recipe
Treat yourself to these irresistible gourmet cookies! With a crispy exterior, chewy center, and indulgent flavors, these cookies are perfect for any occasion.
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup dark chocolate chunks or semi-sweet, if preferred
- 1/2 cup white chocolate chips
- 1/2 cup chopped toasted pecans optional
- 1/4 cup dried cranberries or cherries optional
- Flaky sea salt for garnish
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, and sea salt.
- Cream the butter and sugars:
- In a large bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the eggs and vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Mix in the dry ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Fold in the mix-ins:
- Gently fold in the dark chocolate chunks, white chocolate chips, toasted pecans, and dried cranberries (if using).
- Shape the cookies:
- Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Sprinkle with flaky sea salt immediately after removing from the oven.
- Cool:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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