Dozen Chocolate Chip Cookies Recipe

Soften and measure butter

Bring unsalted butter to room temperature (soft but not melted). Cut into chunks to speed softening if needed.

Cream butter and sugars

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter with the granulated sugar and packed light brown sugar on medium speed for 2–3 minutes until light, pale, and fluffy. Scrape the bowl down once or twice.

Add eggs and vanilla

Add the eggs, one at a time, mixing on low until incorporated. Add the vanilla extract and mix just until combined, scraping the bowl as needed.

Whisk dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined.

Combine wet and dry

With the mixer on low, gradually add the flour mixture to the butter-sugar mixture in three additions, mixing just until mostly combined after each addition. Do not overmix; stop when no large streaks of flour remain.

Fold in chocolate chips

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

Chill dough (recommended)

For best texture and flavor, cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to 2 hours. If short on time, you may bake immediately, but cookies will spread more.

Preheat oven and prepare pans

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. If desired, lightly dust your cookie scoop with the optional flour to prevent sticking.

Portion cookies

Portion dough into 12 equal-sized balls (approximately 2 ounces / 56 grams each) using a medium cookie scoop or spoon. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.

Optional top with salt

If using, sprinkle a small pinch of coarse or flaky sea salt onto the top of each portioned dough ball to enhance flavor.

Bake

Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are golden-brown and centers still look slightly soft. Rotate the pan halfway through baking for even color.

Cool

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set. Transfer cookies to a wire rack to cool completely.