Chocolate Chip Cookies Recipe

Prepare ingredients and oven

Take the butter out of the refrigerator at least 30 minutes before starting so it softens. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter with the granulated sugar and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, mixing for about 20–30 seconds after each addition until incorporated. Add the vanilla extract and mix until combined.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cornstarch (if using) until evenly distributed.

Mix dry into wet

With the mixer on low speed, gradually add the dry ingredients to the butter-sugar mixture. Mix just until no streaks of flour remain; do not overmix to avoid tough cookies.

Fold in chocolate chips and nuts

Remove the bowl from the mixer and use a spatula to fold in the semisweet chocolate chips and optional chopped nuts until evenly distributed throughout the dough.

Chill dough (optional but recommended)

For thicker, chewier cookies and improved flavor, cover the dough and chill in the refrigerator for 30 minutes to 2 hours. If short on time, you can bake immediately, but expect slightly thinner cookies.

Portion dough

Use a medium cookie scoop (about 1.5 tablespoons) or a rounded tablespoon to portion dough into 12–18 balls, depending on desired size. Place dough balls on prepared baking sheets spaced about 2 inches apart to allow spreading.

Optional flattening and salt

If you prefer a more uniformly round cookie, gently press the tops of the dough balls with the back of a spoon. Sprinkle a tiny pinch of coarse sea salt on each dough ball if using.

Bake

Bake in the preheated 350°F (175°C) oven for 9–12 minutes. Bake until the edges are lightly golden but the centers still look soft. For larger cookies, bake 11–13 minutes; for smaller, 8–10 minutes.

Cool

Remove baking sheet from the oven and let cookies cool on the sheet for 3–5 minutes (they will finish setting). Transfer cookies to a wire rack to cool completely.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies up to 3 months or freeze scooped raw dough on a tray, then transfer to a freezer bag for up to 3 months. Bake frozen dough at 350°F (175°C) for 12–15 minutes (add a few minutes to baking time).