When it comes to dessert, I’m a definite cookieaholic. Cookies are my usually my go-to when I’m craving something sweet because I almost always have enough ingredients on hand to make some sort of cookie variation and they usually last more than one day (nothing’s worse than slaving away on a handmade dessert and dirtying up your kitchen for it to only satisfy one night). I’m all about having the cookie jar full 24/7.
My all-time favorite cookie are these Butter Cookies. Hands down, no question about it. Since I’m sensitive to sugar, I really like these cookies because they aren’t overly sweet and I can usually have a couple with no crazy jitters.
And they get better the next day.
Here’s the recipe:
- 1 cup salted butter, softened
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon Kosher salt
- 1 large egg
- Semi-sweet chocolate chips (a little under half a bag)
- Splash of milk
- Heat oven to 400 F.
- Cream butter and sugar in a stand mixer with the paddle attachment. Add in remaining ingredients and mix just until combined.
- Roll balls of dough (I use heaping tablespoons) and place on a baking sheet lined with parchment paper. With the palm of your hand, lightly press down on each cookie to flatten just a bit.
- Bake for 6-9 minutes or until edges are lightly golden. Cookies may appear slightly underdone, but they will continue cooking while cooling on the baking sheet.
- Melt semi-sweet chocolate chips in a glass bowl in the microwave in intervals, making sure to stir until smooth. I like to add in a splash of milk to thin it out a bit, but this is totally optional. Once chocolate is melted and “drizzle-able”, use a fork and drizzle over cookies in one direction.
- Cookies should be slightly crispy on edges and appear ever-so-slightly underdone in the middles. They’ll get softer and a bit sweeter the next day when sealed in an airtight container.