Cookies Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you want uniform cookies, use a 1.5 tablespoon scoop or a 2-tablespoon scoop to portion dough.

In a medium bowl whisk together flour, baking soda, and salt until well combined. Set aside.

If using oats for texture, stir oats into the dry mixture now.

In the bowl of a stand mixer fitted with the paddle (or using a large mixing bowl and a hand mixer), cream the softened butter, granulated sugar, and light brown sugar on medium speed until pale and fluffy, about 2 to 3 minutes.

Add the eggs one at a time, mixing on low speed until each is incorporated. Scrape down the bowl as needed. Add vanilla extract and mix until combined.

With the mixer on low, add the dry flour mixture in two additions, mixing just until no streaks of flour remain. Do not overmix.

Stir 1 1/2 cups semisweet chocolate chips (and optional 1/2 cup chopped walnuts or pecans if using) into the mixed cookie dough by hand using a spatula until evenly distributed.

Use a cookie scoop (1.5–2 tablespoons) to portion dough onto the prepared baking sheets, spacing cookies about 2 inches apart. For larger, bakery-style cookies, use 3 tablespoons and space 3 inches apart.

Optional: Press a couple extra chocolate chips on the top of each dough mound for an attractive finish.

Bake in the preheated oven for 10–12 minutes, or until edges are set and lightly golden but centers still look slightly soft. Rotate the pan halfway through baking for even color.

Remove from oven and, if desired, immediately sprinkle each cookie with a tiny pinch of flaky salt. Let cookies rest on the baking sheet for 5 minutes to finish setting, then transfer to a cooling rack to cool completely.

Fold 1 1/2 cups white chocolate chips and 1 cup coarsely chopped macadamia nuts into the prepared cookie dough until distributed evenly.

Portion dough with a 1.5–2 tablespoon scoop onto the prepared baking sheets, spacing 2 inches apart. Optionally press a few extra macadamia pieces or white chocolate chips on top of each mound for appearance.

Bake in the preheated oven for 10–13 minutes. Cookies should have set edges and slightly soft centers; white chocolate may brown slightly around the edges if baked longer. Rotate pans halfway through baking for even browning.

Optional: Sprinkle a tiny pinch of flaky salt onto each hot cookie. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

If you like shiny tops, brush cookies very lightly with 1 teaspoon melted butter immediately after they come out of the oven and before the salt is added.

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze dough balls on a tray then transfer to a zip-top bag for up to 3 months. If baking from frozen dough balls, add 1–2 minutes to bake time.