Chocolate Chip Cookie Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside.

Cream butter and sugars

In a large mixing bowl (or bowl of a stand mixer fitted with the paddle), beat the softened butter, granulated sugar, and packed brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined. The mixture should be smooth and slightly glossy.

Combine dry ingredients

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

Incorporate dry into wet

With the mixer on low speed, gradually add the dry ingredients to the butter-sugar-egg mixture. Mix just until the flour is incorporated and no dry streaks remain — do not overmix to avoid tough cookies.

Fold in chips and nuts

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

Portion dough

Scoop dough using a medium cookie scoop or a heaping tablespoon (about 1.5 tablespoons per cookie) and place scoops 2 inches apart on the prepared baking sheets to allow spreading. For larger cookies, use a 2-tablespoon scoop and space accordingly.

Optional chill

For thicker cookies with less spread, chill the scooped dough on the baking sheet or in an airtight container for 30–60 minutes before baking. This step is optional but improves texture.

Bake

Bake in the preheated oven for 9–12 minutes. Bake until the edges are set and lightly golden while the centers still look slightly soft — they will continue to set as they cool. Adjust time: ~9 minutes for soft-chewy, ~11–12 minutes for crispier edges.

Finish and cool

If desired, immediately sprinkle a tiny pinch of coarse sea salt on each hot cookie for contrast. Let cookies cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.

Once cooled, store cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft, place a slice of bread in the container (replace as it dries). For longer storage, freeze baked cookies for up to 3 months in a freezer-safe container, or freeze scooped raw dough on a tray then transfer to a bag for up to 3 months; bake from frozen adding 1–2 minutes to baking time.