Cookie Dough Recipe

Remove butter from the refrigerator about 30–60 minutes before starting so it reaches a soft (spreadable) but not greasy state. Preheat oven to 350°F (175°C) if you plan to bake immediately.

Measure and assemble all ingredients. Line one or two baking sheets with parchment paper if baking, or prepare airtight container for storing raw dough.

Whisk dry

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined. Set aside.

Beat butter and sugars

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar on medium speed for about 2–3 minutes until mixture is pale, light, and fluffy. Scrape down the bowl as needed.

Incorporate eggs

Add the 2 large eggs one at a time, beating on low speed after each addition until just combined. Mix in 2 teaspoons pure vanilla extract. Do not overmix; stop when the mixture looks smooth and uniform.

Mix dough

With the mixer on low speed, add the dry ingredient mixture to the wet ingredients in two additions, mixing only until combined and no dry streaks remain. Avoid overworking the dough to keep cookies tender.

Fold in chips

Using a spatula, fold in 2 cups semisweet chocolate chips and optional 1/2 cup chopped toasted nuts until evenly distributed.

For best texture and flavor, portion dough into 2-tablespoon (about 1.25-inch) or 3-tablespoon balls using a cookie scoop onto a tray, cover tightly, and chill in the refrigerator for at least 30 minutes and up to 48 hours. If baking immediately, you can skip chilling but cookies may spread more.

Arrange and bake

If baking, place chilled or unchilled dough balls 2 inches apart on a parchment-lined baking sheet. Bake in a preheated 350°F (175°C) oven for 9–12 minutes, until edges are set and centers are still slightly soft. Rotate pan halfway through for even browning.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For softer cookies, remove at the earlier end of the bake time.

Store baked cookies in an airtight container at room temperature for up to 4 days. Refrigerate raw cookie dough in an airtight container for up to 3 days, or freeze dough portions for up to 3 months (thaw in the refrigerator before baking).