House Made Chocolate Chip Cookie Recipe

Prepare equipment

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you prefer thicker cookies, place an extra sheet of parchment on a second baking sheet to bake one at a time.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter (1 cup) with the granulated sugar (1/2 cup) and packed light brown sugar (3/4 cup) on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs (2), one at a time, mixing briefly after each until incorporated. Add the vanilla extract (2 tsp) and mix until combined. Scrape the bowl.

Combine dry ingredients

In a separate medium bowl, whisk together the all-purpose flour (2 1/2 cups), baking soda (1 tsp), and fine sea salt (1/2 tsp) until evenly distributed.

Mix wet and dry

With the mixer on low, gradually add the dry ingredients to the butter-sugar-egg mixture and mix until just combined and no dry streaks remain. Do not overmix, which can make cookies tough.

Fold in mix-ins

Using a spatula, fold in the semisweet chocolate chips (1 1/2 cups) and optional chopped nuts (1/2 cup) until distributed evenly throughout the dough.

Portion dough

Portion the dough into 2-tablespoon (or 1.5-inch) rounded scoops using a cookie scoop or spoon, spacing them about 2 inches apart on the prepared baking sheets. For larger bakery-style cookies, use 3–4 tablespoon scoops and space 3 inches apart.

Chill (optional)

For thicker, chewier cookies and better flavor, chill the scooped dough on the baking sheet in the refrigerator for 20–30 minutes or up to 48 hours (cover with plastic wrap). If baking immediately, proceed to the next step.

Bake

Bake cookies in the preheated 350°F (175°C) oven for 10–12 minutes for 2-tablespoon scoops (12–15 minutes for larger 3–4 tbsp scoops). Rotate the baking sheet halfway through for even browning. Cookies should be lightly golden at the edges and still slightly soft in the center.

Finish

Remove the baking sheet from the oven. If using, lightly brush the tops with the melted butter (1 tbs) for sheen and sprinkle each warm cookie with a small pinch of flaky sea salt (a few crystals; total about 1/2 tsp across the batch). Let cookies rest on the hot baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies up to 3 months or freeze scooped raw dough (flash-freeze on a tray, then transfer to a freezer bag) for up to 3 months; bake from frozen adding 1–2 minutes to baking time.