Cookie Recipe

Prep

Remove butter from the refrigerator at least 30 minutes before starting so it softens to room temperature (soft but still slightly cool). Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Cream butter and sugars

In a large mixing bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes with an electric mixer on medium speed. Scrape down the bowl as needed.

Add egg and vanilla

Add the egg and vanilla extract to the creamed butter and sugars. Beat until fully incorporated and the mixture is smooth, about 30–45 seconds.

Combine dry ingredients

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

Mix dry into wet

Gradually add the dry ingredients to the butter mixture in two additions, mixing on low speed or stirring until just combined. Do not overmix; stop when no dry streaks remain.

Fold in mix-ins

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

Portion the dough

Use a 1.5-tablespoon cookie scoop or a rounded tablespoon to portion dough into evenly sized balls (about 1 to 1.25 inches in diameter). Place dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.

Optional chill

For thicker, less-spread cookies, chill the dough balls on the baking sheet in the refrigerator for 15–30 minutes before baking. If baking immediately, continue to the next step.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–12 minutes, until the edges are golden brown but the centers still look slightly soft. Rotate the sheet halfway through baking for even color.

Cool

Remove the baking sheet from the oven and allow cookies to rest on the sheet for 3–5 minutes to set. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

Serve or store

Serve cookies once cooled, or store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies up to 3 months or freeze dough balls on a tray, then transfer to a freezer bag for up to 3 months.