Home Made Chocolate Chip Cookie Recipe

Prep dry ingredients

Whisk together the all-purpose flour, baking soda, and fine salt in a medium bowl until evenly combined. Set aside.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter with the granulated sugar and packed light brown sugar on medium speed until light, fluffy, and pale in color, about 2 to 3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

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

Combine wet and dry

With the mixer on low speed, add the flour mixture in two additions, mixing until just combined and no streaks of flour remain. Avoid overmixing to keep cookies tender.

Fold in chocolate and nuts

Using a rubber spatula, fold in the semisweet chocolate chips and the optional chopped toasted walnuts or pecans until evenly distributed throughout the dough.

Chill dough (optional but recommended): cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 24 hours. Chilling firms the dough and helps cookies spread less for thicker centers.

Preheat oven and prepare pans: 15 minutes before baking, position a rack in the middle of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Portion dough: Using a medium cookie scoop (about 2 tablespoons) or a rounded 1.5-inch scoop, portion dough into mounds spaced about 2 inches apart on the prepared baking sheets. For larger bakery-style cookies, use a 3-tablespoon scoop and space 3 inches apart.

Bake: Bake one sheet at a time on the middle rack for 10 to 12 minutes for 2-tablespoon cookies (or 12 to 15 minutes for larger). The edges should be golden brown while the centers still look slightly soft and pale.

Finish and cool: Remove the baking sheet from the oven and immediately, while cookies are warm, sprinkle a small pinch of coarse sea salt on each cookie if using. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.