Cookies worth the extra step — vanilla chai cookies, brown butter butterfinger cookies, cowboy cookies, chocolate crinkle cookies — for bake sales and gifting.
★ dessert
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Open in Pepper →Everybody has a chocolate chip recipe. It's the cookie that shows up on the tray and gets asked about that makes a night, and most of them start with the same butter and sugar you already have.
Cooks on Pepper come here when they need something for a bake sale, a cookie swap, or a tin to hand off to a neighbor, and plain drop cookies won't cut it.
Every recipe here has a twist you can taste: warm spice in the vanilla chai cookies, browned butter and candy bar bits in the brown butter butterfinger cookies, oats and chocolate in cowboy cookies, cake mix shortcuts in the Strawberry Cream Cheese Cake Cookies, and crackly tops on the Chocolate Crinkle Cookies.
Chill the dough
Rest the dough in the fridge 30 minutes to 2 hours so the cookies hold their shape and bake thicker instead of spreading flat.
Brown the butter slowly
Melt butter over medium heat 5 to 7 minutes until it smells nutty and the specks turn golden, then cool it 10 minutes before mixing.
Weigh out even dough balls
Scoop with a 2-tablespoon cookie scoop so all 12 on the pan finish baking at the same time.
Pull them early
Take cookies out when the centers still look soft, around 9 to 11 minutes, and let them set on the hot pan 5 minutes.