Ingredients
Equipment
Method
Make the Cookie Dough
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, use a stand mixer or an electric hand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, and beat until just combined.
- Gradually add the dry mixture to the wet ingredients on low speed. Fold in the semi-sweet chocolate chips.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
Shape and Bake the Cookies
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- For each cookie, roll one 1.5-tablespoon ball for the head, two 1/2-teaspoon balls for the ears, and one 1-teaspoon ball for the snout.
- Assemble the bear on the baking sheet by placing the head down, then firmly pressing the ears to the top corners and the snout to the lower center.
- Bake for 10-12 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Nutrition
Notes
Don't skip chilling the dough! This is the most important step to ensure your bear cookies don't spread and lose their shape.
If the dough becomes too soft while shaping, place the baking sheet in the refrigerator for 10 minutes before baking.
Use a toothpick and melted chocolate to draw on faces once the cookies have cooled completely.
If the dough becomes too soft while shaping, place the baking sheet in the refrigerator for 10 minutes before baking.
Use a toothpick and melted chocolate to draw on faces once the cookies have cooled completely.