Homemade Cookies Recipe

Sift (or whisk) together the all-purpose flour, baking soda, and salt in a medium bowl until well combined. Set aside.

Cream butter and sugars

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

Add eggs and vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Add the vanilla extract and mix until combined, scraping the bowl once more.

Reduce mixer speed to low. Add about one-third of the dry flour mixture to the wet mixture and mix just until combined. Repeat with the next third, then the last third, scraping the bowl as needed. Mix only until no dry streaks remain; do not overmix.

Fold in the semisweet chocolate chips and chopped nuts with a rubber spatula until evenly distributed through the dough.

For best texture and flavor, cover the bowl tightly and chill the dough in the refrigerator for at least 30 minutes to 2 hours. Chilling helps control spread and deepens flavor. If short on time, you can skip or chill for 15 minutes.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Using a cookie scoop or spoon, portion dough into 1.5 tablespoon to 2 tablespoon mounds (about 1 to 1.25 inches in diameter), leaving about 2 inches between each cookie.

Optional: gently press a few extra chocolate chips onto the top of each cookie mound for a prettier appearance.

Bake one sheet at a time on the middle rack for 10 to 12 minutes, or until the edges are golden brown and centers still look slightly soft. Rotate the sheet halfway through baking for even color. Thicker cookies from chilled dough may need 12 to 14 minutes.

Remove the baking sheet from the oven and sprinkle a pinch (~1/16 tsp) of flaky sea salt over each cookie while still warm.

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

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months or freeze raw dough balls on a tray then transfer to a freezer bag for up to 3 months; bake from frozen adding 2–4 minutes to baking time.