Cookies Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Allow butter and eggs to come to room temperature if not already.

Measure ingredients

Measure flour, baking soda, and salt, and place them together for sifting or whisking. Measure sugars, chocolate chips, and nuts so they are ready when needed.

Mix dry ingredients

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

Cream butter and sugars

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter with the granulated sugar and packed brown sugar on medium speed for 2–3 minutes, until light, fluffy, and pale in color. 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 beat for another 20–30 seconds until combined.

Combine wet and dry

With the mixer on low speed, add the flour mixture in two additions, mixing just until incorporated after each addition. Avoid overmixing to keep cookies tender.

Fold in add-ins

Use a spatula to fold in the semisweet chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.

Portion dough

Using a cookie scoop or two spoons, portion roughly 1.5 tablespoon (about 22–24 g) to 2 tablespoons of dough per cookie (or roughly 1–1.5 inch dough balls) and place them 2 inches apart on the prepared baking sheets to allow for spreading.

Bake

Bake one sheet at a time on the middle rack of the preheated oven for 9–12 minutes, until the edges are set and lightly golden while the centers remain slightly soft. Rotate the pan halfway through baking for even color if your oven has hot spots.

Cool

Remove the baking sheet from the oven and let the cookies cool on the sheet for 3–5 minutes to set, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze dough balls on a tray then transfer to a bag and bake from frozen, adding 1–2 minutes to baking time.