Choco Chip Cookie Recipe

Cookie Dough

1. 1

   Prep

   Remove butter from the refrigerator at least 30 minutes before starting so it reaches a softened-but-still-cool consistency. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

2. 2

   Dry ingredients

   In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.75 tsp fine sea salt until evenly combined. Set aside.

3. 3

   Cream butter and sugars

   In a large mixing bowl, beat 1 cup softened unsalted butter with 0.5 cup granulated sugar and 0.75 cup packed light brown sugar using a hand mixer or stand mixer on medium speed. Cream until mixture is light, fluffy, and slightly paler in color, about 2 to 3 minutes. Scrape down the bowl as needed.

4. 4

   Add eggs and vanilla

   Add 2 large eggs, one at a time, beating for about 30 seconds after each addition until incorporated. Add 2 tsp pure vanilla extract and mix just until combined.

5. 5

   Combine wet and dry

   With the mixer on low speed, gradually add the flour mixture to the butter-sugar-egg mixture in two or three additions. Mix until just combined and no streaks of flour remain; avoid overmixing to keep cookies tender.

6. 6

   Fold in chocolate and nuts

   Using a flexible spatula, fold in 2 cups semisweet chocolate chips and optional 0.5 cup chopped walnuts or pecans until evenly distributed through the dough.

7. 7

   Portion dough

   Portion the dough into roughly 2-tablespoon scoops (about 1 to 1.25 inches radius) and place on the prepared baking sheets, spacing scoops about 2 inches apart. For uniform cookies use a 1.5 tablespoon cookie scoop (about 24–30 cookies total). If desired, press a few extra chocolate chips onto the top of each ball for an attractive finish.

8. 8

   Bake

   Bake one sheet at a time in the preheated 375°F (190°C) oven for 9 to 11 minutes, until the edges are set and golden brown but centers still look slightly soft. Rotate the pan halfway through baking for even color.

9. 9

   Cool

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

10. 10

    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 tray, then transfer to a freezer-safe bag for up to 3 months. Alternatively, freeze scooped raw dough on a tray and then bag for later baking; add 1–2 minutes to baking time if baking from frozen.