Penn Station Cookie Recipe
Craving chewy, chocolatey bliss? This Penn Station Cookie Recipe nails the famous fast-food treat at home. Soft centers, crisp edges, big chocolate chunks pure comfort.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chunks
- 1/2 cup chopped pecans optional
Instructions
Preheat Oven
- Heat oven to 375°F. Line sheets with parchment. Space racks in middle. Ready for cookie magic!
Cream Butter and Sugars
- Beat butter, granulated sugar, brown sugar until fluffy. About 2 mins. Light color means good.
Add Eggs and Vanilla
- Mix in eggs one by one. Beat well each time. Stir vanilla last. Smooth batter now.
Combine Dry Ingredients
- Whisk flour, baking soda, salt in bowl. Add to wet mix slowly. Stir until just blended. No overmix!
Fold in Chocolate and Nuts
- Gently add chocolate chunks and pecans. Use spatula. Even chunks mean happy bites.
Scoop and Bake
- Drop tablespoon scoops 2 inches apart. Bake 10-12 mins. Edges golden, centers soft. Cool 5 mins on sheet.
Cool and Serve
- Transfer to rack. Eat warm or store. Your Penn Station Cookie batch shines!
Notes
- Chill dough 30 mins for thicker cookies.
- Use chunks over chips for big melty pools.
- Swap pecans for walnuts or skip nuts.
- Add sea salt sprinkle post-bake.
- Gluten-free? Use 1:1 flour swap.
- Double batch freezes dough balls easy.