Chocolate Chip Cookies Recipe

Prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure all ingredients so they are ready.

Cream butter and sugars

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

Add eggs and vanilla

Add 2 large eggs one at a time, mixing until each is incorporated. Add 2 teaspoons pure vanilla extract and mix until combined, scraping the bowl once more.

Combine dry ingredients

In a separate medium bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt until evenly blended.

Mix dry into wet

With the mixer on low speed, add the flour mixture to the butter mixture in two additions, mixing just until combined after each addition. Avoid overmixing; stop as soon as there are no streaks of flour.

Fold in chocolate and nuts

Using a spatula, fold in 2 cups semisweet chocolate chips and optional 1/2 cup chopped walnuts or pecans until evenly distributed through the dough.

Portion cookies

Using a 1 1/2 tablespoon cookie scoop (or 2 tablespoons), portion dough and place balls on the prepared baking sheets, spaced about 2 inches apart. For uniform shape, lightly roll the balls between your palms to smooth the tops.

Optional chill

For thicker, less-spreading cookies, chill the scooped dough on the baking sheet for 20–30 minutes in the refrigerator. Baking from room temperature will yield slightly thinner, crisper edges.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, or until edges are golden brown and centers are set but still soft. Rotate the sheet halfway through baking for even color if your oven has hot spots.

Finish with salt and cool

Remove cookies from oven and immediately sprinkle each warm cookie with a light pinch of coarse sea salt or flaky finishing salt (about 1/8 teaspoon per cookie or total of 1/2 teaspoon across the batch). Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies or portions of dough for up to 3 months.