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Chicago Tribune Cookies

Deliciously sweet cookies with a tender chewy center and a hint of nostalgia, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 1/4 cups all-purpose flour
  • 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy creaming.
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips Optional: Use finely chopped chocolate or chunks for a richer bite.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy—about 2-3 minutes.
  3. Beat in the vanilla extract until fully combined.
  4. In another bowl, combine the flour, salt, and baking soda. Gradually add this mixture to the creamed butter and sugars, mixing on low speed until just combined.
  5. If desired, fold in chocolate chips until evenly distributed throughout the dough.
  6. On a floured surface, roll out the dough to about 1/4 inch thick. Use your favorite cookie cutters to cut into shapes.
  7. Place the cookies on ungreased baking sheets, leaving some space between each cookie.
Baking
  1. Bake for 8-10 minutes or until lightly golden on the edges. Keep an eye out; you want them chewy, not crispy!
  2. Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Warm them in the oven at 300°F for about 5 minutes for the best texture.