How to Make Classic Cookeyah Step-by-StepCookeyah is a timeless, comforting treat that blends simple pantry ingredients into a crisp, chewy cookie loved by beginners and experienced bakers alike. This step-by-step guide teaches you how to make a classic Cookeyah from scratch, with clear instructions, tips for best texture and flavor, and variations to suit different tastes.
Ingredients (makes ~24 cookies)
- 2 ⁄4 cups (280 g) all-purpose flour
- 1 tsp baking soda
- ⁄2 tsp baking powder
- ⁄2 tsp fine salt
- 1 cup (226 g) unsalted butter, softened to room temperature
- ⁄4 cup (150 g) granulated sugar
- ⁄4 cup (165 g) packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 ⁄2 cups (260 g) chocolate chips or mix-ins of choice
Equipment
- Large mixing bowl and medium bowl
- Electric mixer (hand or stand) or sturdy whisk/spatula
- Measuring cups and spoons or kitchen scale
- Baking sheets lined with parchment paper or silicone mats
- Cooling racks
Step 1 — Prep and preheat
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- Measure ingredients accurately — using a scale yields the most consistent results.
Step 2 — Combine dry ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
Set aside.
Step 3 — Cream butter and sugars
In a large bowl, using an electric mixer on medium speed (or a sturdy whisk and elbow grease):
- Beat the softened butter until smooth and slightly fluffy (about 1–2 minutes).
- Add granulated sugar and brown sugar; continue beating until light and fluffy (2–3 minutes).
Good creaming traps air for lighter cookies.
Step 4 — Add eggs and vanilla
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Scrape down the bowl to ensure an even mixture.
Step 5 — Mix in dry ingredients
- Gradually add the dry mixture to the wet ingredients in 2–3 additions, mixing on low speed or folding with a spatula just until combined.
- Avoid overmixing — stop when no streaks of flour remain.
Step 6 — Add mix-ins
Fold in chocolate chips or your chosen mix-ins evenly throughout the dough.
Step 7 — Portion the dough
- Use a cookie scoop or tablespoon to portion dough into roughly 1.5-tablespoon mounds (about 24).
- Place mounds 2 inches apart on prepared baking sheets. For perfectly round cookies, gently roll each mound between your palms.
Step 8 — Bake
- Bake in the preheated oven for 9–12 minutes, depending on size and desired doneness:
- For softer, chewier centers: remove at ~9 minutes when edges are set but centers look slightly underbaked.
- For crisper cookies: bake toward 11–12 minutes until edges are golden.
- Rotate the baking sheet halfway through for even browning if your oven has hot spots.
Step 9 — Cool
- Allow cookies to rest on the baking sheet for 5 minutes — they’ll finish setting while warm.
- Transfer to cooling racks to cool completely.
Troubleshooting & Tips
- For chewier Cookeyahs: use more brown sugar than white sugar and underbake slightly.
- For cakier texture: add an extra egg yolk or reduce butter by 1–2 tbsp.
- For flatter cookies: press dough slightly before baking or chill dough less. For thicker cookies: chill dough 30–60 minutes before baking.
- Too spready? Ensure butter isn’t too soft; chill scooped dough 15 minutes.
- Even baking: use room-temperature ingredients and a consistent scoop size.
Flavor variations
- Salted caramel: swirl 1–2 tbsp caramel into portions before baking and sprinkle flaky sea salt when warm.
- Nuts & seeds: fold in 1 cup chopped walnuts, pecans, or toasted seeds.
- Oatmeal Cookeyah: replace 1 cup flour with 1 cup old-fashioned oats for heartier texture.
- Double chocolate: use ⁄2 cup cocoa powder and reduce flour by ⁄2 cup; add white or dark chocolate chips.
Storage
- Room temperature: store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain softness.
- Freezing: freeze dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 1–2 minutes to baking time. Baked cookies freeze well for up to 2 months.
Nutrition (approximate per cookie)
Calories: ~150–180 (varies by size and mix-ins)
Protein, fat, and carb content vary with ingredients used.
These steps produce classic Cookeyahs with a reliable balance of crisp edges and chewy centers. Adjust sugar ratios, bake time, and chill to dial in your preferred texture.
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