Cookies Recipe

Whisk together the all-purpose flour, baking soda, and kosher salt in a medium bowl until evenly combined. Set aside.

Creaming

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until smooth (about 30–45 seconds). Add the granulated sugar and packed brown sugar. Beat on medium-high speed until light and fluffy, about 2–3 minutes, scraping down the bowl once or twice.

Add the eggs one at a time, beating well after each addition until incorporated. Add the vanilla extract and mix briefly just to combine. Scrape down the bowl so no streaks of butter remain.

With the mixer on low speed, gradually add the flour mixture in three additions, mixing just until no large streaks of flour remain. Do not overmix; stop as soon as combined.

Fold in the semisweet chocolate chips and chopped nuts (if using) with a spatula until evenly distributed through the dough.

Cover the dough and refrigerate for at least 30 minutes (up to 24 hours). Chilling firms the dough and helps control spread for thicker cookies.

Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Using a cookie scoop or tablespoon, portion dough into 1.5 tablespoon (about 1 oz) balls and place them 2 inches apart on the prepared sheets. For larger cookies, use 2–2.5 tablespoon portions and space 3 inches apart.

Bake one sheet at a time for 10–12 minutes for 1.5 tablespoon cookies, or 12–15 minutes for larger portions, until edges are set and lightly golden while centers still look slightly soft. Rotate the pan halfway through baking for even color.

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

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months or freeze dough balls on a tray then transfer to a freezer bag for up to 3 months; bake from frozen adding 1–2 minutes to baking time.