Cookies Recipe

Preheat and measure

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure the flour, baking soda, and salt accurately.

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until evenly combined. Set aside.

In a large bowl (or the bowl of a stand mixer fitted with the paddle), add 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 3/4 cup packed brown sugar. Beat on medium speed until light and fluffy, about 2–3 minutes, scraping down the bowl as needed.

Add 2 large eggs one at a time, beating well after each addition. Mix in 2 tsp vanilla extract until combined.

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in two additions, mixing just until incorporated. Do not overmix. Scrape the bowl and fold by hand once to ensure there is no streak of flour.

Fold in 1.5 cups semisweet chocolate chips and, if using, 1/2 cup chopped nuts with a rubber spatula until evenly distributed.

Using a cookie scoop or a tablespoon, drop rounded 1.5-tablespoon mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. For larger cookies use 2 tablespoonfuls and increase bake time slightly.

Optional: For uniform appearance, gently press a few extra chocolate chips onto the top of each mound.

Bake in the preheated oven for 9–12 minutes, or until the edges are lightly golden and centers still look slightly soft. Rotate the pan halfway through baking for even coloring.

Remove baking sheets from oven and let cookies cool on the sheet for 5 minutes to finish setting, then transfer cookies to a wire rack to cool completely.

Once completely cooled, store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container (replace as it dries). For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months.

You can also freeze raw cookie dough portions on a baking sheet; once firm, transfer dough balls to a freezer-safe container. Bake from frozen adding 1–2 minutes to the bake time.