Chocolate Chip Cookie Recipe

Preheat & prep pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Position racks to allow even airflow (middle and upper-middle if using two racks).

Measure ingredients accurately. Remove butter from the refrigerator at least 30 minutes before starting so it becomes soft but still cool (not melted). If using nuts, toast them on a sheet in the preheating oven for 6–8 minutes until fragrant, then chop and cool.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 3/4 cup packed light brown sugar. Beat on medium speed for 2–3 minutes until mixture is light, pale, and fluffy. Scrape down the bowl as needed.

Add eggs and vanilla

Add 2 large eggs, one at a time, beating briefly after each addition until incorporated. Add 2 teaspoons vanilla extract and mix until combined. Do not overmix once the eggs are added.

Combine dry ingredients

In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine salt until evenly distributed.

Incorporate dry into wet

With the mixer on low speed, add the dry ingredients to the butter-sugar-egg mixture in three additions, mixing until just combined after each addition. Stop as soon as no streaks of flour remain to avoid a tough cookie.

Fold in chips and mix-ins

Using a spatula, fold in 1 1/2 cups semisweet chocolate chips until evenly distributed. If using optional mix-ins (1/2 cup chopped toasted nuts and/or 1/4 cup rolled oats), fold them in at this stage as well.

Portion cookies

Using a 1.5-tablespoon cookie scoop (or a heaping tablespoon), portion dough into rounded balls about 1 to 1 1/4 inches in diameter. Place dough balls on the prepared baking sheets spaced about 2 inches apart to allow spreading. For larger cookies, use a 2-tablespoon scoop and space further apart.

Optional chill

For thicker cookies and more controlled spread, chill the scooped dough on the baking sheet in the refrigerator for 20–30 minutes before baking. Chilling also improves flavor development.

Bake

Bake one sheet at a time (or two if oven allows even baking) on the middle rack at 350°F (175°C) for 9–12 minutes. Bake until the edges are set and lightly golden but centers still look slightly soft and pale. Rotate the sheet halfway through baking for even color.

Finish & cool

Remove the baking sheet from the oven. If desired, immediately sprinkle each warm cookie with a tiny pinch (about 1/8 teaspoon per 12 cookies total) of coarse sea salt. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep cookies soft, place a slice of bread in the container; replace the bread every 1–2 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.