Choco Chip Cookie Recipe

Preheat and ready pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Cream butter and sugars

In a large mixing bowl (or stand mixer fitted with the paddle), combine the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed for 2–3 minutes until mixture is pale, light, and fluffy, scraping the bowl down once or twice.

Add eggs and vanilla

Add the eggs one at a time, mixing until each is incorporated. Scrape the bowl, then add the vanilla extract and mix just until combined.

Combine dry ingredients

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

Incorporate dry into wet

With the mixer on low, gradually add the dry flour mixture to the butter-sugar-egg mixture in three additions, mixing just until no large streaks of flour remain. Do not overmix; stop as soon as the dough is homogenous.

Fold in chocolate and nuts

Using a spatula, fold in the semi-sweet chocolate chips and the optional chopped toasted nuts until evenly distributed through the dough.

Portion the dough

Using a 1.5 tablespoon cookie scoop (or a heaping tablespoon), portion dough into rounded balls about 1 to 1.25 inches in diameter. Place them onto the prepared baking sheets about 2 inches apart to allow for spread. You can slightly flatten the tops with your fingers if you prefer a broader cookie.

Optional sprinkle

If desired, lightly sprinkle each unbaked cookie with a tiny pinch of coarse sea salt to enhance flavor.

Bake

Bake one sheet at a time in the center of the preheated oven for 10–12 minutes, rotating the sheet halfway through baking. Cookies are done when the edges are lightly golden but centers still look slightly soft—they will continue to set as they cool.

Cool

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

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep cookies soft, place a slice of bread in the container for the first day; replace the bread as it becomes stale. Dough can be refrigerated for up to 3 days or frozen (portion into balls and freeze) for up to 3 months—bake from frozen adding 1–2 minutes to bake time.