Fresh Baked Cookies Recipe

Prep

Remove butter from the refrigerator at least 30 minutes before starting so it reaches a soft, scoopable consistency (about 65–70°F / 18–21°C). Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and packed brown sugar. Beat on medium speed about 2–3 minutes until the mixture is light, fluffy, and pale in color, scraping down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, mixing on low speed until each is incorporated. Add the vanilla extract and mix just until combined. Do not overmix.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly distributed.

Mix dry into wet

With the mixer on low speed, add the dry ingredient mixture to the butter-sugar-egg mixture in two additions, mixing until just combined and no streaks of flour remain. Stop mixing as soon as the dough comes together to avoid tough cookies.

Fold in chocolate chips

Using a spatula, fold in the semi-sweet chocolate chips evenly through the dough.

Portion dough

Use a 1.5 tablespoon cookie scoop (or a rounded tablespoon) to portion dough into uniform balls about 1.25 inches in diameter. Place balls on the prepared baking sheets spaced about 2 inches apart to allow spreading.

Bake

Bake one sheet at a time on the middle rack for 10–12 minutes, or until the edges are set and lightly golden but the centers still look slightly soft. Rotate the pan halfway through baking for even color.

Cool on sheet

Allow the cookies to cool on the baking sheet for 5 minutes after removing from the oven so they finish setting without breaking. This also helps them hold a slightly chewy center.

Transfer to rack

Using a spatula, transfer cookies to a wire rack to cool completely. If desired, sprinkle a small pinch of coarse sea salt on top of warm cookies immediately after they come out of the oven.

Optional drizzle

If drizzling with melted dark chocolate, place the 2 tablespoons melted dark chocolate into a small zip-top bag, snip a tiny corner, and drizzle over cooled cookies in a back-and-forth motion. Allow drizzle to set before stacking or storing.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe bag for up to 3 months.