Preacher Cookies – The Delish Recipe

These soft-baked Preacher Cookies are a masterclass in textures, with chewy centers, crunchy edges, and a walnut surprise (if you opt for it). The brown sugar and vanilla extract add depth to the classic chocolate chip cookie, making each bite a sweet and satisfying treat.

Ready Time

40 mins

Yields

5 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Make sure each egg is fully incorporated before adding the next. Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chocolate chips and walnuts (if using).

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 5 cookies.

Notes

Make sure to use room temperature butter for the best results – it’ll make the cookies lighter and fluffier. Don’t overmix the dough, especially when adding the flour mixture – it can lead to tough cookies.

If you’re using walnuts, toast them in a 350°F oven for 5-7 minutes to bring out their flavor.

Don’t overcrowd the baking sheet – the cookies will spread a bit during baking. If you want a chewier cookie, bake for 9-10 minutes, and if you prefer a crisper cookie, bake for 12-13 minutes.

Store leftover cookies in an airtight container at room temperature for up to 5 days.