Chocolate Chip Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Cream butter and sugars: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter (1 cup), granulated sugar (1/2 cup), and packed light brown sugar (3/4 cup) on medium speed until the mixture is light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla: Add the 2 large eggs, one at a time, beating briefly after each addition until incorporated. Add the vanilla extract (2 tsp) and mix until combined.

Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour (2 1/2 cups), baking soda (1 tsp), and fine salt (1 tsp) until evenly combined.

Combine wet and dry: With the mixer on low speed, gradually add the dry flour mixture to the butter-sugar-egg mixture until just combined. Do not overmix; stop when you no longer see streaks of flour.

Fold in chocolate chips and nuts: Using a spatula, fold in the semisweet chocolate chips (2 cups) and the optional chopped walnuts or pecans (1/2 cup) until evenly distributed throughout the dough.

Portion dough: Using a 1.5-tablespoon cookie scoop (or a heaping tablespoon), portion dough into rounded balls about 1 1/4 inches in diameter, spacing them about 2 inches apart on the prepared baking sheets. You should get about 28–36 cookies depending on exact scoop size.

Optional chill for thicker cookies: For slightly thicker, chewier cookies, chill the scooped dough on the baking sheet for 20–30 minutes in the refrigerator before baking.

Bake: Bake in the preheated 350°F (175°C) oven for 9–12 minutes, rotating the pans halfway through. Bake until the edges are lightly golden and centers still look slightly soft — they will firm up as they cool.

Finish and cool: If using, sprinkle a small pinch (about 1/8–1/4 tsp per baking sheet) of coarse sea salt over the hot cookies right after they come out of the oven. Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.