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Ingredients
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Cookie Dough
Finishing & Packaging
Method
Cookie Dough
- 1
Preheat & prepare
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them with the butter or cooking spray.
- 2
Cream butter and sugars
In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed light brown sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.
- 3
- 4
Combine dry ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until evenly distributed.
- 5
- 6
Fold in chocolate and nuts
Using a spatula, fold in the semisweet chocolate chips and the optional chopped nuts until evenly distributed throughout the dough.
- 7
Portion the cookies
Using a cookie scoop or spoon, portion dough into rounded tablespoons or 1.5-inch diameter mounds, spacing them about 2 inches apart on the prepared baking sheets. This recipe yields about 30–36 standard cookies depending on size.
Baking & Finishing
- 8
Bake
Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–12 minutes, or until the edges are golden brown but the centers still look slightly soft. Rotate the sheet halfway through bake time for even coloring.
- 9
Rest and sprinkle
Remove the baking sheet from the oven and let cookies rest on the sheet for 3–5 minutes to finish setting. While warm, lightly sprinkle each cookie with a pinch of coarse sea salt if using.
- 10
Cool
Transfer the cookies to a wire rack to cool completely. Cooling helps them firm up and develop the classic chewy-edge, soft-center texture.
- 11
Fresh Cookie Bag packaging
Once cooled, place the cookies in a breathable paper bag or a cookie bag designed to keep them 'fresh' (do not seal airtight if you want a slightly crisp edge). For gift or retail presentation, stack 3–6 cookies with parchment between layers and seal the bag or heat-seal for takeaway. Add a label with bake date; cookies are best eaten within 3–4 days at room temperature or up to 2 weeks refrigerated.