Chocolate Chip Cookie Recipe

Prep

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If using chilled butter, cut into pieces so it softens quickly.

Cream butter and sugars

Place the softened unsalted butter, granulated sugar, and packed light brown sugar in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2–3 minutes, scraping down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition until incorporated. Add the vanilla extract and mix just until combined. Do not overmix.

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 speed, add the dry ingredients to the butter mixture in two additions, mixing until just combined and no streaks of flour remain. Avoid overmixing to keep cookies tender.

Fold in chocolate and nuts

Using a spatula, fold in the semisweet chocolate chips and optional chopped toasted nuts until evenly distributed through the dough.

Portion dough

Use a 1.5 tablespoon cookie scoop (about 32–36 cookies per batch) or a 2-tablespoon scoop for slightly larger cookies. Roll each portion lightly between your palms to shape into a smooth ball and place on prepared baking sheets, spacing about 2 inches apart to allow spreading.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–12 minutes, rotating the sheet halfway through baking. Cookies are done when edges are lightly golden but centers still look slightly soft — they will continue to set as they cool.

Cool

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

Finish with salt (optional)

While cookies are still slightly warm, sprinkle a small pinch of coarse sea salt onto each cookie if using. This enhances the chocolate flavor.

Store cooled cookies in an airtight container at room temperature for up to 4–5 days, or freeze baked cookies for longer storage. Alternatively, freeze portioned dough on a tray and transfer to a zip-top bag for up to 3 months; bake from frozen, adding 1–2 minutes to the bake time.