There’s nothing quite like biting into a perfectly chewy Eileen’s Cookie. I’ve always been a fan of their rich flavor and irresistible texture that makes each bite memorable. But sometimes, getting your hands on a batch feels like mission impossible.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Equipment
To master Eileen’s Cookies, having the right tools makes all the difference. Here’s what you’ll need:
- Mixing Bowls
A set of large and medium-sized bowls for combining ingredients. I prefer stainless steel for easy cleaning.
- Electric Mixer
A stand mixer or handheld electric mixer helps cream the butter and sugars smoothly.
- Measuring Cups and Spoons
Accurate measurements ensure the perfect balance of flavors and textures.
- Spatula
A silicone spatula is ideal for scraping down bowl sides and folding in chocolate chips.
- Baking Sheets
Rimmed baking sheets prevent cookies from spreading too much. I use heavy-duty ones for even baking.
- Parchment Paper or Silicone Baking Mats
These provide a non-stick surface, making it easy to remove cookies without breaking.
- Cooling Racks
Allow cookies to cool completely, maintaining their chewy texture.
- Cookie Scoop or Spoon
For uniform portions, a cookie scoop ensures consistent baking.
- Oven Thermometer
Verify your oven’s temperature to achieve the perfect bake every time.
Having these tools on hand will streamline the baking process and help you create delicious, Eileen-inspired cookies with ease.
Instructions
Follow these steps to create Eileen’s perfect copycat cookies. Each step ensures a balance of flavors and textures that mirror the original delight.
Prepare the Dough
- Cream the Butter and Sugars
- In a large mixing bowl, combine 1 cup (227g) unsalted butter, softened, with 3/4 cup (150g) granulated sugar and 3/4 cup (165g) brown sugar.
- Use an electric mixer on medium speed to cream until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated.
- Mix in 2 teaspoons of vanilla extract until the mixture is smooth.
- Combine Dry Ingredients
- In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Incorporate Chocolate Chips
- Fold in 2 cups (340g) semi-sweet chocolate chips using a silicone spatula, ensuring even distribution without overmixing.
- Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps the cookies maintain their shape and enhances the flavors.
Bake the Cookies
- Preheat the Oven
- Set your oven to 350°F (175°C) and place an oven thermometer inside to ensure accurate temperature.
- Prepare Baking Sheets
- Line rimmed baking sheets with parchment paper or silicone baking mats for easy cookie removal and minimal spreading.
- Scoop the Dough
- Use a cookie scoop to portion out the dough, placing about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2 inches apart.
- Bake to Perfection
- Transfer the baking sheets to the preheated oven.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Rotate for Even Baking
- Halfway through baking, rotate the sheets to ensure even cooking.
Cool the Cookies
- Remove from Oven
- Carefully take the baking sheets out of the oven using oven mitts.
- Initial Cooling
- Let the cookies sit on the baking sheets for 5 minutes. This allows them to firm up slightly and makes transferring easier.
- Transfer to Cooling Racks
- Use a spatula to move the cookies onto cooling racks.
- Allow them to cool completely, about 10-15 minutes, to achieve the perfect chewy texture.
Make-Ahead Instructions
Planning ahead ensures you can enjoy Eileen’s delicious cookies anytime with minimal effort. Here’s how I efficiently prepare and store the dough for future baking sessions:
Preparing the Dough
- Chill the Dough: After mixing all the ingredients, tightly cover the dough with plastic wrap. Refrigerate for at least 1 hour or up to 3 days. Chilling enhances the flavors and helps the cookies maintain their shape.
- Portion the Dough: Use a cookie scoop to divide the dough into uniform balls. Place each portion on a parchment-lined baking sheet, ensuring they are spaced about 2 inches apart.
- Freeze the Portions: Transfer the baking sheet to the freezer and freeze the dough balls for about 2 hours or until solid. Once frozen, transfer the cookie dough balls to a freezer-safe bag or airtight container.
Storing the Dough
| Storage Method | Time Frame | Notes |
|---|---|---|
| Refrigerator | 1 hour to 3 days | Ideal for baking within a few days. |
| Freezer | Up to 3 months | Thaw in the refrigerator overnight before baking. |
Baking from Frozen
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat.
- Arrange the Dough: Line your baking sheets with parchment paper. Place the frozen dough balls on the sheets, maintaining the 2-inch spacing.
- Bake: Add an extra minute or two to the baking time, typically baking for 12-14 minutes until the edges are golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to cooling racks to achieve that perfect chewy texture.
By following these make-ahead steps, you can effortlessly enjoy Eileen’s mouthwatering cookies whenever the craving strikes.
Storage Tips
Storing Baked Cookies
- Airtight Containers: Place cooled cookies in airtight containers to maintain freshness.
- Layer with Parchment: Separate layers with parchment paper to prevent sticking.
- Room Temperature: Store cookies at room temperature for up to one week.
Freezing Baked Cookies
- Pre-Freeze: Arrange cookies in a single layer on a baking sheet and freeze until solid.
- Store Properly: Transfer frozen cookies to a freezer-safe bag or container.
- Label and Date: Mark each container with the date to keep track of storage time.
Storage Duration
| Storage Method | Duration |
|---|---|
| Room Temperature | Up to 1 week |
| Freezer | Up to 3 months |
Reheating Cookies
- Oven Method: Preheat your oven to 300°F (150°C). Place frozen cookies on a baking sheet and bake for 5 minutes.
- Microwave Option: Microwave cookies for 10-15 seconds to soften.
Conclusion
Baking Eileen’s Cookies has become one of my favorite kitchen adventures. Seeing the dough transform into those perfect chewy treats is always satisfying.
I love that you can enjoy these cookies fresh or keep the dough ready for whenever a sweet craving hits. It makes sharing them with friends and family even easier.
Give this copycat recipe a try and enjoy the warmth and flavor that Eileen’s Cookies bring. Happy baking!
