Cookies! Recipe

Prep

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you prefer chewier cookies, chill the baking sheets briefly in the fridge before baking to reduce spread.

Cream butter and sugars

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

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition until incorporated. Add the vanilla extract and mix until combined, about 20–30 seconds.

Combine dry ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed. If using oats, stir them into this dry mixture.

Mix dry into wet

With the mixer on low speed, gradually add the dry ingredients to the butter-sugar-egg mixture. Mix just until no streaks of flour remain; do not overmix to keep cookies tender. If you included oats, they will be evenly incorporated now.

Fold in chocolate

Using a spatula, fold in the semisweet chocolate chips until evenly distributed throughout the dough.

Portion

Using a medium cookie scoop (about 1.5 tablespoons) or two spoons, portion rounded mounds of dough about 1 to 1 1/4 inches in diameter onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.

Optional chill for thicker cookies

For thicker, chewier cookies, chill the scooped dough on the baking sheet (covered) 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 9–12 minutes, rotating the sheets halfway through. Cookies are done when the edges are set and lightly golden while the centers still look slightly soft. Exact time depends on oven and size of scoop.

Cool and finish

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes so they set, then transfer them to a wire rack to cool completely. If desired, sprinkle a pinch of coarse sea salt or flaky finishing salt on top of each warm cookie for contrast.