Dozen Gs* Cookies Recipe

Cream butter and sugars

Soften the unsalted butter to room temperature. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the granulated sugar and packed light brown sugar on medium speed until light and fluffy, 2–3 minutes, scraping down the bowl as needed.

Add eggs and vanilla

Add the two large eggs, one at a time, beating briefly after each until incorporated. Add the vanilla extract and mix just until combined, scraping the bowl once more.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and cornstarch until evenly distributed. Stir in the old-fashioned rolled oats so they are evenly mixed into the dry blend.

Mix wet and dry

With the mixer on low, gradually add the dry mixture to the butter-sugar-egg mixture in two additions, mixing only until no streaks of flour remain. Do not overmix — stop as soon as the dough comes together.

Fold in chips and nuts

Transfer the dough to a large bowl and fold in the semisweet chocolate chips and the chopped walnuts or pecans (if using) with a sturdy spatula until evenly distributed.

Chill dough (recommended)

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes and up to 24 hours. Chilling firms the dough, reduces spread, and develops flavor.

Preheat oven and prepare pans

When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If dough is very soft, lightly dust your hands or a cookie scoop with the reserved 1/4 cup flour to prevent sticking.

Portion cookies

Using a 1/4-cup measure or a large cookie scoop (about 3 tablespoons to 1/4 cup) portion the dough into 12 even mounds to make one dozen large cookies. Place them on the prepared baking sheets spaced about 2–3 inches apart to allow for gentle spreading.

Bake

Bake one sheet at a time in the center of the preheated oven for 12–15 minutes, or until the edges are golden brown and the centers still look slightly soft and set. Rotate the pan halfway through baking for even color.

Cool and salt

Remove the cookies from the oven and sprinkle each warm cookie with a small pinch of flaky sea salt. Let the cookies cool on the baking sheet for 8–10 minutes so they set, then transfer to a wire rack to cool completely.

Storage

Once fully cooled, store the dozen GS* cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. To refresh slightly stale cookies, warm in a 300°F (150°C) oven for 3–5 minutes before serving.