Chocolate Chip Cookie Recipe

Cream butter and sugars

Soften the butter to room temperature (but still slightly cool). In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed until smooth, about 30 seconds. Add the granulated sugar and brown sugar and beat together on medium-high until light and fluffy, about 2 to 3 minutes, scraping down the bowl as needed.

Add egg and vanilla

Add the egg and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully incorporated, about 30 to 60 seconds, scraping the bowl once to ensure even mixing.

Combine dry ingredients

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

Mix dry into wet

With the mixer on low speed, add the dry ingredients to the butter mixture in two additions, mixing just until combined after each addition. Do not overmix; stop as soon as no streaks of flour remain.

Fold in mix-ins

Using a rubber spatula, fold in the semisweet chocolate chips and, if using, the chopped toasted nuts until evenly distributed through the dough.

Chill (optional but recommended)

For thicker, more flavorful cookies, cover the dough and chill in the refrigerator for at least 30 minutes and up to 24 hours. If short on time, proceed immediately to scooping.

Preheat oven and prepare sheets

Preheat the oven to 350°F (175°C). Line 1–2 baking sheets with parchment paper or silicone baking mats. If baking two sheets at once, rotate them halfway through baking for even color.

Portion dough

Scoop dough into rounded 2-tablespoon (about 1-ounce) balls using a cookie scoop or spoon, spacing them about 2 inches apart on the prepared baking sheets to allow spreading. For larger cookies, use a 3-tablespoon scoop and leave more space.

Top and bake

Optional: Press a few extra chocolate chips into the tops of each dough ball for an attractive finish. Bake in the preheated oven for 9–12 minutes, until the edges are set and lightly golden but the centers still look slightly soft. Baking time will vary with cookie size and oven; smaller cookies take closer to 9 minutes, larger to 11–12.

Finish with salt and cool

Remove the baking sheet from the oven and immediately sprinkle each warm cookie with a small pinch of coarse sea salt (about 1/16 to 1/8 tsp per cookie). Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Cookies will firm up as they cool.