Cookies Recipe

Preheat and prepare tray

Preheat oven to 350°F (175°C). Line a large baking tray (half-sheet or full-sheet depending on output desired) with parchment paper or a reusable silicone liner. If using a full-sheet to produce a single large tray of cookies, leave space for spreading; if using multiple trays, bake in batches.

Measure and soften butter: remove butter from refrigerator at least 30 minutes before starting so it's soft but not melted.

Cream butter and sugars

In a large mixing bowl or stand mixer fitted with the paddle attachment, cream 2 cups softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar on medium speed for 3–4 minutes until light and fluffy, scraping down the bowl as needed.

Add eggs and vanilla

Beat in 2 large eggs one at a time, mixing until incorporated after each addition. Add 2 tablespoons vanilla extract and mix until combined.

Combine dry ingredients

In a separate large bowl, whisk together 6 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1.5 teaspoons kosher salt until evenly distributed.

Mix dry into wet

With the mixer on low speed, gradually add the dry ingredients to the butter-sugar-egg mixture in three additions, mixing just until combined after each addition. Do not overmix; stop when no streaks of flour remain.

Fold in mix-ins

Using a spatula, fold in 4 cups semisweet chocolate chips and, if using, up to 1 cup chopped nuts, 1 cup rolled oats, or 1 cup dried cranberries — choose combinations that total about 4–5 cups of mix-ins. Mix until evenly distributed throughout the dough.

Portion for large tray

For a large tray of generously sized cookies, portion dough into 3–4 ounce (about 2.5–3 tablespoon) mounds, or use a 3 oz scoop. Space mounds 2½–3 inches apart on the prepared tray to allow spreading. For a full sheet producing many cookies, you can arrange multiple rows leaving 2–3 inches between each mound.

Optional: chill dough 15–30 minutes if dough feels very soft or if you prefer taller, thicker cookies; chilled dough will spread less.

Bake

Bake in the preheated 350°F (175°C) oven for 11–15 minutes for large cookies, until edges are set and lightly golden but centers still look slightly soft. Rotate the tray halfway through baking for even color. If baking multiple trays, swap positions and continue until all are baked.

Finish

Remove tray from oven and, while cookies are still warm, sprinkle lightly with flaky sea salt if desired. Let cookies cool on the tray for 5–7 minutes to firm up, then transfer to a wire rack to cool completely.

Once completely cooled, store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies between sheets of parchment in a sealed container for up to 3 months.