Cookies Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. If you only have one sheet, plan to bake in batches.

Measure ingredients

Measure and set out all ingredients. Soften butter at room temperature (about 30–60 minutes) so it's easily creamed. If short on time, microwave butter in 5–7 second bursts until softened but not melted.

In a medium bowl, whisk together the all-purpose flour (2.25 cups), baking soda (1 tsp), and salt (1/2 tsp) until evenly combined. Set aside.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the softened unsalted butter (1 cup), granulated sugar (3/4 cup), and packed brown sugar (3/4 cup). Beat on medium speed for about 2–3 minutes until the mixture is light in color and fluffy, scraping down the sides of the bowl as necessary.

Add the eggs (2) one at a time, mixing each just until incorporated. Add the vanilla extract (2 tsp) and mix until combined. Do not overmix once eggs are added.

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in two additions, mixing until just combined. Scrape the bowl to ensure no streaks of flour remain. The dough should be soft and slightly sticky.

Fold in the semisweet chocolate chips (2 cups) and optional chopped nuts (1 cup) with a spatula until evenly distributed throughout the dough.

Use a 1 1/2 tablespoon scoop or a rounded tablespoon to portion dough. Place dough balls about 2 inches apart on the prepared baking sheets to allow spreading. For larger cookies, space further apart.

Bake in the preheated oven for 9–12 minutes, until the edges are golden brown and the centers are set but still soft. Rotate the pans halfway through baking for even browning if baking more than one sheet at a time.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 3–5 minutes to firm up. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Dough can also be portioned and frozen on a tray, then transferred to a bag for later baking (add 1–2 extra minutes to baking time if baking from frozen).