Freshly Baked Cookies Recipe

Prep

Remove butter from the refrigerator at least 30 minutes before starting so it's softened 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 or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed 2–3 minutes until pale, light, and fluffy, scraping down the bowl once or twice.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract until fully incorporated. Scrape the bowl to ensure even mixing.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. If using rolled oats, add them to the dry mix and whisk briefly to combine.

Bring dough together

With the mixer on low speed, add the dry ingredients to the wet in two additions, mixing just until combined and no dry streaks remain. Do not overmix. Stir in the semi-sweet chocolate chips and chopped nuts by hand with a spatula until evenly distributed.

Chill (optional but recommended)

For thicker, chewier cookies, cover the dough and chill in the refrigerator for 30 minutes to 2 hours. If you're short on time, you can bake immediately; cookies will spread more.

Portion dough

Using a cookie scoop or tablespoon, portion dough into 1.5-tablespoon to 2-tablespoon mounds (about 1 to 1.25 ounces each). Place dough balls 2 inches apart on the prepared baking sheets to allow for spreading.

Optional finish

If desired, gently press a few extra chocolate chips into the tops of the dough balls for an attractive finished look. Sprinkle a tiny pinch of coarse sea salt on each cookie for a sweet-salty contrast.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pan halfway through baking. Bake until edges are golden brown and centers still look slightly soft — they will continue to set as they cool.

Cool and store

Remove the baking sheet from the oven and let cookies cool on the sheet for 5 minutes to finish setting, then transfer cookies to a wire rack to cool completely. Once cooled, store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months (freeze in a single layer on a tray, then transfer to a freezer bag).