Cookie Recipe

Oven and pans

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

Measure ingredients. Soften butter to room temperature (easy to press but not greasy). If using chilled butter, cut into small pieces to help cream more quickly.

In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly combined. Set aside.

In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes using an electric mixer on medium speed or 4–5 minutes by hand with a sturdy whisk or wooden spoon. Scrape down the bowl once or twice.

Add the large egg and vanilla extract to the creamed butter-sugar mixture. Beat until fully incorporated and smooth, about 30–45 seconds. Scrape down the sides of the bowl.

Add the dry flour mixture to the wet ingredients in two additions. Mix on low speed (or fold with a spatula) until just combined — avoid overmixing. The dough should be soft, slightly sticky, and hold together.

Fold in the chocolate chips and chopped nuts (if using) until evenly distributed through the dough.

Using a cookie scoop or tablespoon, portion dough into roughly 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets. For slightly thicker, chewier cookies, chill the dough balls on the baking sheet or in the refrigerator for 20–30 minutes before baking.

Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–12 minutes, until edges are set and lightly golden but centers still look a touch soft. Rotate the pan halfway through for even baking.

Allow cookies to cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. Serve warm or at room temperature. Store cooled cookies in an airtight container at room temperature for up to 4 days (or freeze for up to 3 months).