Warm Chocolate Chip Cookies Recipe

Remove the butter from the refrigerator and cut into 1/2-inch cubes so it softens quickly. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Measure and set out all dry ingredients and chocolate chips so you can work quickly once mixing begins.

Cream butter and sugars

In a large bowl, beat the softened unsalted butter with the granulated sugar and packed light brown sugar until pale and fluffy, about 2–3 minutes with an electric mixer on medium speed. 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 until combined, scraping the bowl once more.

Combine dry ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea 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 only until just combined and no streaks of flour remain. Do not overmix.

Fold in chocolate and nuts

Using a flexible spatula, fold in the semisweet chocolate chips and the optional chopped toasted walnuts or pecans until evenly distributed through the dough.

Cover the dough and refrigerate for at least 30 minutes and up to 24 hours. Chilling firms the dough, concentrates flavor and prevents excessive spreading. If short on time, you can scoop and bake immediately but cookies may be thinner.

Portion dough

Use a 2-tablespoon cookie scoop (or roll about 1.5-inch balls, ~34–36 g each) to portion dough. Place balls on the prepared baking sheets spaced 2 inches apart to allow spreading.

Optional smooth top

For a glossy top, gently press an extra few chocolate chips into the top of each dough ball and brush with a tiny amount of melted butter (about 1 tsp across the tray) if desired.

Bake

Bake in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the sheets halfway through if baking more than one. Cookies are done when the edges are set and golden brown but centers still look slightly soft — they will continue to set as they cool.

Immediately upon removing the baking sheet from the oven, sprinkle each cookie with a small pinch of flaky sea salt while warm. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool further.

Serve warm for melty chocolate, or store cooled cookies in an airtight container at room temperature for up to 3 days (or freeze for longer storage).