Chocolate Chip Cookie Recipe

Prepare and cream

Remove butter from refrigerator at least 30 minutes ahead so it is soft but still cool. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat the softened butter on medium speed until smooth (about 30 seconds). Add the granulated sugar and brown sugar and beat on medium-high until light and fluffy, about 2–3 minutes, scraping the bowl once.

Add eggs and vanilla

Add the eggs one at a time, beating and scraping the bowl after each addition until incorporated. Add the vanilla extract and mix until combined. The mixture should look glossy and homogeneous.

Combine dry ingredients

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

Mix dry into wet

With the mixer on low speed, add the flour mixture to the butter-sugar-egg mixture in two additions, mixing just until no streaks of flour remain. Do not overmix; stop as soon as the dough comes together.

Fold in chips and nuts

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

Using a 1 1/2 tablespoon cookie scoop or two spoons, portion dough into roughly 1 1/4–1 1/2 inch mounds about 2 inches apart on the prepared baking sheets to allow for spreading. For a bakery-style thicker cookie, chill scooped dough on the sheet pan for 15–30 minutes before baking.

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are golden brown and the centers still look slightly soft. Rotate the pan front-to-back halfway through baking for even color.

Remove the baking sheet from the oven. If desired, immediately sprinkle a tiny pinch of coarse sea salt on each warm cookie to enhance flavor. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Once cooled, store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months or freeze cookie dough balls on a tray then transfer to a freezer bag for future baking (add 1–2 minutes to baking time if baking from frozen).