Dozen Recipe

Prepare oven and baking sheets

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

Cream butter and sugars

In a large bowl (or stand mixer fitted with the paddle), beat the softened butter, granulated sugar, and brown sugar on medium speed until light, fluffy, and pale in color, about 2–3 minutes. Scrape down 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 fully incorporated. The mixture should be smooth and slightly glossy.

Combine dry ingredients

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

Incorporate dry into wet

With the mixer on low speed, gradually add the dry ingredients to the butter-egg mixture in two additions, mixing just until combined. Do not overmix; stop when you no longer see streaks of flour.

Fold in chocolate and nuts

Using a spatula, fold in the semisweet chocolate chips and, if using, the chopped walnuts or pecans until evenly distributed through the dough.

Portion dough into a dozen

Using a 2-tablespoon cookie scoop or a tablespoon, portion dough into 12 even mounds (about 1.5 tablespoons each for slightly larger cookies or 2 tablespoons for larger bakery-style). Place them about 2 inches apart on the prepared baking sheets to allow spreading.

Chill (optional)

For thicker cookies and improved flavor, chill the scooped dough on the baking sheet, covered with plastic wrap, for 30 minutes to 1 hour. If short on time, you can bake immediately.

Bake

Bake one sheet at a time in the preheated oven on the middle rack for 10–13 minutes, or until edges are set and lightly golden while centers still look slightly soft. Rotate the pan halfway through baking for even color.

Cool

Remove cookies from the oven and let them cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. Repeat with remaining dough if necessary.

Serve and store

Serve once cooled. Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. Unbaked dough can be chilled for up to 48 hours or frozen for up to 3 months; thaw in the refrigerator before baking.