Chocolate Chip Cookie Recipe

Sift and combine

Whisk together the all-purpose flour (2.25 cups), baking soda (1 tsp), and fine salt (1/2 tsp) 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 (3/4 cup) with the granulated sugar (1/2 cup) and light brown sugar (3/4 cup) on medium speed for 2–3 minutes until the mixture is pale and fluffy. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs (2, one at a time) beating briefly after each until incorporated. Add the pure vanilla extract (2 tsp) and mix until combined. Do not overmix.

With the mixer on low speed, gradually add the dry ingredients to the wet mixture in two additions, mixing just until no streaks of flour remain. Stop mixing as soon as the dough comes together to avoid a tough cookie.

Fold in the semisweet chocolate chips (2 cups) using a spatula until evenly distributed. If using chopped toasted nuts (1/2 cup), fold them in with the chips.

Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours. Chilling firms the butter and prevents excessive spreading for thicker, chewier cookies. If short on time, you can skip chilling but expect thinner cookies.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Using a medium cookie scoop (about 1.5 tablespoons) or a heaping tablespoon, portion dough into 12–18 even mounds, spacing them about 2 inches apart on the prepared baking sheets. For larger bakery-style cookies, use a 2-tablespoon scoop and reduce portions per tray accordingly.

If desired, press a few extra chocolate chips on top of each dough mound and lightly sprinkle with a pinch of coarse sea salt (about 1/8–1/4 tsp divided) for a glossy, attractive finish.

Bake in the preheated oven for 10–13 minutes, rotating the baking sheet halfway through. Cookies are done when the edges are golden brown but centers still look slightly soft. For softer, chewier cookies, bake toward the lower end of the range; for crisper cookies, bake a bit longer.

Remove baking sheet from oven and let cookies cool on the sheet for 5 minutes to continue setting, then transfer cookies to a wire rack to cool completely.

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. Dough can be refrigerated up to 24 hours or frozen for up to 3 months (portion scooped dough on a tray then transfer to a freezer bag).