Chocolate Chip Cookies Recipe

Prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you have a stand mixer, fit it with the paddle; otherwise use a large mixing bowl and a hand mixer or sturdy wooden spoon.

Cream butter and sugars

Place the softened unsalted butter, granulated sugar, and packed light brown sugar in the mixer bowl. Beat on medium speed until the mixture is light, fluffy, and pale, about 2 to 3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

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

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. If using oats, stir them in with the flour mixture so they’re evenly distributed.

Mix dry into wet

With the mixer on low speed, add the dry flour mixture to the butter mixture in two additions, mixing just until incorporated. Do not overmix; stop as soon as no streaks of flour remain.

Fold in chocolate chips

Using a spatula, fold the semisweet chocolate chips into the dough until evenly distributed.

Portion dough

Scoop the dough into 12 evenly sized portions (about 2 tablespoons or a slightly rounded 1.5-inch cookie scoop each). Place 6 cookies per baking sheet, spaced about 2 inches apart to allow spreading.

Optional pressing and finishing

If desired, press 3–4 extra chocolate chips onto the top of each dough portion for a bakery look. Lightly sprinkle a pinch (about 1/4 teaspoon total per dozen) of coarse sea salt over the tops for contrast.

Bake

Bake in the preheated 350°F (175°C) oven for 10–13 minutes, rotating the sheet halfway through baking. Cookies should be golden at the edges but still slightly soft in the centers when you remove them.

Cool

Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Cooling will firm up the centers while keeping edges crisp.

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.