Method

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. If using, roughly chop the nuts and set aside.

In a large mixing bowl, place the 0.75 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.5 cup packed light brown sugar. Beat with an electric mixer on medium speed (or use a sturdy whisk and elbow grease) for 2–3 minutes until the mixture is light, creamy, and slightly fluffy.

Add the large egg and 1 tsp vanilla extract to the creamed butter-sugar mixture. Beat until fully incorporated and smooth, about 30 seconds.

In a separate bowl, whisk together 1.75 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp fine salt until evenly distributed.

Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed (or folding with a spatula) just until combined. Do not overmix; stop when no streaks of flour remain.

Fold 0.75 cup semi-sweet chocolate chips into the dough until evenly distributed. If using, fold in 0.25 cup chopped walnuts or pecans.

Using a cookie scoop or spoon, portion dough into five evenly sized balls (each about 3 tablespoons of dough). Place them on the prepared baking sheet spaced about 2 inches apart. Gently press the tops to form discs if you prefer a more uniform shape.

Bake in the preheated 350°F (175°C) oven for 10–13 minutes, until the edges are golden and the centers are set but still slightly soft. Rotate the pan halfway through baking for even color if your oven has hot spots.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely. Cookies will firm up as they cool.

Serve warm or at room temperature. Store cooled cookies in an airtight container at room temperature for up to 4 days (or freeze for longer storage).

Chocolate Chip Cookies / Five Units Recipe