Cookies (chocolate Chip) Recipe

Prep

Remove butter from the refrigerator 30–60 minutes ahead so it reaches a soft but still slightly cool consistency. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. If using nuts, toast them in a dry skillet over medium heat for 4–6 minutes, stirring, then cool and chop.

Cream butter and sugars

In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth, about 30 seconds. Add granulated sugar and brown sugar and beat on medium-high until light and fluffy, about 2–3 minutes, scraping down the bowl as needed.

Add eggs and vanilla

Add eggs one at a time, mixing until each is incorporated (about 20–30 seconds per egg). Add vanilla extract and mix until combined. Scrape down the bowl.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed.

Mix wet and dry

With the mixer on low speed, gradually add the flour mixture to the butter mixture in two additions, mixing just until combined and no large streaks of flour remain. Do not overmix.

Fold in chocolate and nuts

Using a spatula, fold in the semisweet chocolate chips and the optional chopped toasted nuts until evenly distributed throughout the dough.

Portion dough

Using a 1.5 tablespoon cookie scoop (or rounded tablespoon), portion dough into 1.5-inch to 2-inch mounds, placing them 2 inches apart on the prepared baking sheets. For larger cookies, use a 2-tablespoon scoop and space farther apart.

Chill (optional for thicker cookies)

For thicker, chewier cookies, chill the scooped dough for 30 minutes to 24 hours covered in the refrigerator. If baking immediately, proceed to the next step.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–12 minutes, or until edges are golden-brown and centers still look slightly soft. Rotate the baking sheet halfway through baking for even color.

Cool

Remove the sheet from the oven and let cookies cool on the baking sheet for 5 minutes to finish setting, then transfer cookies to a wire rack to cool completely.

If desired, sprinkle a small pinch of flaky sea salt on each warm cookie immediately after removing from the oven to enhance flavor. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 1 month. Alternatively, freeze scooped dough on a tray, then transfer to a sealed bag for up to 3 months; bake from frozen, adding 1–2 minutes to the bake time.