Method

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp fine sea salt until evenly combined. Set aside.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.75 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add 2 large eggs, one at a time, beating briefly after each until incorporated. Add 2 tsp pure vanilla extract and mix until combined.

With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture and mix until just combined. Do not overmix; a few streaks of flour are okay.

Using a spatula, fold in 1.5 cups semisweet chocolate chips and the optional 0.5 cup chopped walnuts or pecans (if using) until evenly distributed.

Scoop dough into rounded tablespoons or use a 1.5 tablespoon (or medium) cookie scoop to portion dough about 1 to 1.25 inches in diameter. Place dough balls 2 inches apart on the prepared baking sheets. For larger cookies, use a 2-tablespoon scoop and space 3 inches apart.

For thicker, chewier cookies, refrigerate the scooped dough on the baking sheet for 30–60 minutes. If baking immediately, proceed to next step.

Bake in the preheated oven for 9–12 minutes, rotating the pans halfway through, until the edges are golden and the centers are still soft. Adjust time for size: smaller cookies ~9 minutes, larger ~12 minutes.

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

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies or cookie dough balls for up to 3 months; thaw before serving or bake from frozen with an extra 1–2 minutes.

Chocolate Chip Cookies Recipe