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Ingredients
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Cookie Dough
Mix-ins (choose one or combine)
Finishing
Method
Cookie Dough
- 1
Prepare
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Measure and have all ingredients at room temperature (butter softened).
- 2
Cream butter and sugars: In a medium mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together with a hand mixer or whisk until smooth, pale and slightly fluffy, about 1–2 minutes.
- 3
- 4
Combine dry ingredients: In a small bowl, whisk the all-purpose flour, baking soda, and fine salt until evenly combined.
- 5
Mix dry into wet: Add the dry mixture to the butter mixture and stir with a spatula or wooden spoon until just combined and no streaks of flour remain. Do not overmix — the dough should be soft and slightly sticky. If dough feels too loose, chill 10–15 minutes to firm slightly.
Add Mix-ins
- 6
Fold in mix-ins: Gently fold the semisweet chocolate chips and optional chopped nuts into the dough until evenly distributed. Use the amount listed or adjust to taste; ensure every portion of dough will contain some mix-ins.
Portion & Bake
- 7
Portion dough: Using a tablespoon or small cookie scoop (about 1.5 tablespoons each), portion the dough into six equal mounds on the prepared baking sheet, spaced about 2 inches apart to allow spreading.
- 8
Optional chill for thicker cookies: For slightly thicker, chewier cookies, refrigerate the scooped dough on the sheet for 15–20 minutes before baking.
- 9
Bake: Bake in the preheated oven for 9–12 minutes, until edges are lightly golden but centers still look slightly soft. Rotate the pan halfway through baking if your oven has hot spots.
- 10
Finish and cool: Immediately after removing from oven, if desired sprinkle each warm cookie with a pinch of flaky sea salt. Let cookies cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.
Storage
- 11
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a freezer-safe container for up to 1 month, thaw at room temperature before serving.