Chocolate Chip Cookie Recipe

Preheat and prep

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Position oven racks in the middle and upper-middle positions if baking two sheets at once.

Measure ingredients accurately. Soften butter to room temperature (about 65–70°F / 18–21°C) so it creams smoothly; if needed, cut into small pieces to soften faster.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.

Cream butter and sugars

In a large bowl or bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for 2–3 minutes until the mixture is pale, fluffy, and sugar is mostly incorporated. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Add the vanilla extract and mix on low speed until combined, about 15–20 seconds. Do not overmix.

Incorporate dry ingredients

Reduce mixer speed to low (or use a wooden spoon) and add the flour mixture in two additions, mixing just until no dry streaks remain. Stop mixing as soon as the dough comes together to keep cookies tender.

Fold in mix-ins

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

Portion the dough

Use a 1.5 tablespoon cookie scoop (or tablespoon) to portion dough into 1¼–1½ inch rounds, placing them about 2 inches apart on the prepared baking sheets to allow spreading. For larger cookies, use a 2-tablespoon scoop and increase spacing.

Optional chill

For thicker cookies with less spread, chill the portioned dough on the baking sheet or in an airtight container for 30–60 minutes. If baking immediately, proceed to the next step.

Bake

Bake one sheet at a time (or two if your oven bakes evenly) in the preheated 350°F (175°C) oven for 9–12 minutes. Bake until the edges are golden brown but the centers still look slightly soft and glossy — they will continue to set as they cool. Rotate the sheet halfway through baking for even color.

Cool

Remove cookies from oven and let them cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. If desired, while still warm, press a few extra chocolate chips on top for a glossy appearance.

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep cookies soft, place a slice of bread or a folded piece of paper towel in the container to maintain moisture. Dough can be refrigerated for up to 3 days or frozen for up to 3 months (freeze scooped dough on a tray, then transfer to a sealed bag). Bake frozen dough from thawed or add 1–2 minutes to baking time if baking from frozen.