Cookies Recipe

Preheat and line pans

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

Measure out all ingredients. Soften butter to room temperature (soft but still slightly cool to the touch). If using chilled butter, cut into small pieces to speed softening.

Combine dry ingredients

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

Cream butter and sugars

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

Add eggs and vanilla

Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Mix in the vanilla extract until combined. Do not overmix.

Combine wet and dry

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

Fold in add-ins

Using a rubber spatula, fold in the chocolate chips and optional nuts until evenly distributed through the dough.

Portion dough

Use a cookie scoop or tablespoon to portion about 1.5 tablespoons (roughly 24–28 grams) of dough per cookie. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.

Optional chill

For thicker, chewier cookies, chill the portioned dough on the baking sheet or in an airtight container for 30 minutes to 1 hour before baking. If baking immediately, proceed to the next step.

Bake

Bake in the preheated 350°F (175°C) oven for 9 to 12 minutes, rotating the pans halfway through baking. Cookies are done when edges are lightly golden and centers still look slightly soft; they will firm as they cool.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough, letting baking sheets cool between batches if necessary.

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies or portioned dough in a freezer-safe container for up to 3 months. Thaw dough in the refrigerator before baking or bake from frozen adding 1–2 minutes to baking time.