Chocolate Chip Cookie Recipe

Prepare oven and pans

Position an oven rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners. If you want perfectly even cookies, you can lightly grease the parchment so cookies don’t spread too quickly.

Measure ingredients

Measure flour by spooning into the cup and leveling or weigh for accuracy (about 280 g). Soften butter to room temperature (soft but not oily). Allow eggs to come to room temperature for better emulsion.

In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined. Set aside.

Cream butter and sugars

In a large bowl or bowl of a stand mixer fitted with the paddle attachment, place the room-temperature unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed for 2–3 minutes until the mixture is pale, light, and slightly fluffy. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition so they are fully incorporated. Add the vanilla extract and mix on low speed until combined, about 20–30 seconds. Do not overmix.

With the mixer on low speed, add the flour mixture in two additions, mixing until just combined after each addition. Scrape down the bowl and fold gently with a spatula to ensure no streaks of flour remain. The dough should be soft and slightly sticky but scoopable.

Fold in the semisweet chocolate chips and optional chopped nuts with a rubber spatula until evenly distributed. Do not overmix, which can make cookies tough.

Using a 1.5-tablespoon scoop (or 2-tablespoon), portion dough into mounds about 1 to 1.25 inches in diameter onto the prepared baking sheets, spacing them about 2 inches apart. For thicker, more evenly baked cookies, chill the scooped dough on the sheet pan in the refrigerator for 20–30 minutes or up to 24 hours (cover with plastic wrap). If chilling, allow 5 minutes at room temperature before baking.

Bake in the preheated 350°F (175°C) oven for 9–12 minutes, rotating the pans halfway through baking. Cookies should be golden at the edges but still slightly soft in the centers. For chewier cookies, remove at 9–10 minutes; for crisper edges, bake toward 11–12 minutes.

Remove baking sheets from the oven and let cookies cool on the sheet for 3–5 minutes to finish setting, then transfer to a wire rack to cool completely. If desired, press a few extra chocolate chips into the warm tops for a prettier presentation.

Store cooled cookies in an airtight container at room temperature for up to 4–5 days, or freeze baked cookies for up to 3 months. Cookie dough balls can be frozen on a tray, then transferred to a bag for up to 3 months; bake from frozen adding 1–2 minutes to baking time.