Chocolate Chip Cookie Recipe

Cookie Dough

1. 1

   Prep

   Remove butter from the refrigerator 30–60 minutes before starting so it softens to room temperature (soft but still slightly cool). Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. 2

   Cream butter and sugars

   In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 3/4 cup packed light brown sugar. Beat on medium speed until the mixture is pale, light, and fluffy, about 2–3 minutes, scraping down the bowl once.

3. 3

   Add eggs and vanilla

   Add 2 large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Add 2 tsp vanilla extract and mix until combined. Do not overmix.

4. 4

   Combine dry ingredients

   In a separate medium bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, and 1 tsp fine sea salt until evenly distributed.

5. 5

   Mix dry into wet

   With the mixer on low speed, gradually add the dry ingredients to the butter-sugar-egg mixture in two additions, mixing just until no streaks of flour remain. Scrape down the sides and bottom of the bowl with a spatula and fold a few times by hand to ensure even mixing, taking care not to overwork the dough.

6. 6

   Fold in chocolate chips and nuts

   Using a spatula, fold in 1.5 cups semisweet chocolate chips and, if using, 1/2 cup chopped walnuts or pecans until evenly distributed.

7. 7

   Portion cookies

   Use a 1.5 tablespoon cookie scoop or a heaping tablespoon to portion dough into roughly 1.5-inch (about 35 g) balls. Place dough balls spaced about 2 inches apart on the prepared baking sheets (12 per sheet depending on size). For bakery-style thick cookies, chill the scooped dough on the baking sheet for 20–30 minutes before baking.

8. 8

   Bake

   Bake in the preheated 350°F (175°C) oven for 9–12 minutes. Rotate pans halfway through baking. Cookies are done when the edges are set and golden brown but centers still look slightly soft—they will continue to set as they cool.

9. 9

   Cool

   Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, press a few additional chocolate chips onto the warm tops for appearance.

10. 10

    Storage

    Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies or freeze portioned dough balls for up to 3 months; thaw and bake from chilled as directed, adding 1–2 minutes to baking time if baking from frozen.