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Union Station Cookies

Union Station Cookies
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Classic chocolate chip cookies with crisp edges and chewy centers, inspired by the bustling train station. Each bite delivers buttery richness and semisweet chocolate in every fork-tender cookie.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, softened to room temperature (2 sticks)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups semisweet chocolate chips

Instructions

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even browning.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until combined. This ensures the leavening and salt are evenly distributed through the dough.
  3. In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with the granulated sugar and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. The mixture should look pale and smooth.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Scrape down the sides and bottom of the bowl with a rubber spatula to incorporate any butter mixture that clings.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until no dry streaks remain. Do not overmix or the cookies will become tough.
  6. Fold in the semisweet chocolate chips using the spatula until evenly distributed throughout the dough. The dough will be stiff.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling firms the butter, which prevents the cookies from spreading too much during baking and develops deeper flavor.
  8. Using a 1.5-tablespoon cookie scoop or a spoon, portion the dough into 16 equal balls, each about 1.5 inches in diameter. Place 8 dough balls on each prepared baking sheet, spacing them 2 inches apart to allow for spreading.
  9. Bake one sheet at a time on the center rack for 9 to 11 minutes, until the edges are golden brown and the centers look slightly underdone and puffy. The cookies will continue to set as they cool.
  10. Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes. This allows them to firm up without breaking. Then transfer the cookies to a wire rack to cool completely.
  11. Repeat with the second batch. For perfectly uniform cookies, after removing from the oven, gently press a few extra chocolate chips onto the hot surfaces if desired.
  12. Let the cookies cool completely before storing. The texture improves as they rest — the centers become tender and the edges stay crisp.

Notes

Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze unbaked dough balls on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Bake frozen dough balls directly from the freezer, adding 1–2 minutes to the bake time. To refresh baked cookies, reheat in a 300°F (150°C) oven for 3–4 minutes.

Nutrition

Keywords: Union Station Cookies, chocolate chip cookies, classic cookies, soft batch cookies, American dessert, homemade cookies, easy cookies, butter cookies, semisweet chocolate, chewy cookies, crisp edges

Find it online: https://copycatkitchenco.com/union-station-cookies/