Cookie Recipe

Preheat and measure

Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Measure and set aside all ingredients so they're ready to use.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set the dry mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and an electric hand mixer), place the softened unsalted butter, granulated sugar, and packed brown sugar. Beat on medium speed for 2 to 3 minutes until the mixture is pale, smooth, and slightly fluffy. Scrape down the bowl and paddle as needed.

Add the large egg and the large egg yolk to the creamed butter and sugars, then add the vanilla extract. Beat on low to medium speed until incorporated, about 30 to 45 seconds, scraping the bowl once to ensure even mixing.

With the mixer on low speed, gradually add the dry flour mixture to the wet mixture in two or three additions. Mix just until no streaks of flour remain; do not overmix. Finish folding the dough with a spatula if necessary.

Fold in the semisweet chocolate chips and optional chopped nuts (if using) by hand with a rubber spatula, ensuring an even distribution.

Using a 1.5-tablespoon cookie scoop (or a heaping tablespoon), portion dough into mounds about 1 to 1.25 inches in diameter. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

If you like a slightly crisper top and visible chocolate pieces, press a few extra chocolate chips onto the tops of each dough mound. Optionally sprinkle a tiny pinch (about 1/16 to 1/8 tsp) of coarse sea salt on top of each cookie for contrast.

Bake one sheet at a time in the center of the preheated oven for 9 to 12 minutes, rotating the sheet halfway through baking if your oven has hot spots. Cookies are done when edges are set and golden brown, and centers still look slightly soft — they will continue to set as they cool.

Remove the baking sheet from the oven and allow cookies to cool on the sheet for 5 minutes. This helps them finish cooking and prevents them from breaking when transferred. After 5 minutes, transfer the cookies to a wire rack to cool completely.

Once fully cooled, store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. To freeze dough, shape into individual balls, freeze on a sheet until solid, then transfer to a freezer bag; bake from frozen adding 1–2 minutes to baking time.