In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until incorporated.

Combine wet and dry

With the mixer on low speed, gradually add the dry flour mixture to the butter mixture, mixing just until incorporated. Do not overmix.

Fold in chips (and nuts)

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

Portion onto baking sheets

Scoop cookie dough using a 1.5 tablespoon to 2 tablespoon cookie scoop (about 1.5 inches across) and place on prepared baking sheets, spacing cookies about 2 inches apart. For uniform cookies, gently press the tops to flatten slightly.

Bake

Bake in the preheated oven for 9–12 minutes, until the edges are golden and centers still look slightly soft. Rotate pans halfway through baking for even browning.

Cool

Remove from oven and allow cookies to rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Cookies

Preheat and prepare

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix dry ingredients

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

Cream butter, peanut butter, and sugars

In a large bowl or stand mixer, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar on medium speed until smooth and creamy, about 2 minutes.

Add egg and vanilla

Beat in the egg and vanilla extract until fully incorporated, scraping down the bowl as needed.

Combine wet and dry

Gradually add the flour mixture on low speed, mixing until just combined. The dough should be firm but scoopable. If dough feels too sticky, chill for 15–20 minutes.

Portion and shape

Scoop dough into 1.5 tablespoon balls and place 2 inches apart on the prepared baking sheet. Using the tines of a fork dipped in flour (or sugar), press down each ball in a crisscross pattern to flatten about 1/4 inch. If using coarse sugar, lightly roll the balls in the sugar before placing on the sheet.

Bake

Bake for 9–11 minutes, until edges are set and bottoms are lightly golden. Peanut butter cookies will remain slightly soft in the center; they firm up as they cool.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.