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 and set out all ingredients so they are ready to use.

If your butter is not softened, cut it into pieces and let it sit at room temperature for about 30–45 minutes (or microwave in 5–8 second bursts until just softened). Crack the eggs into a small bowl and bring to room temperature if possible (10 minutes).

Whisk dry ingredients

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

Cream butter and sugars

In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed brown sugar using a hand mixer or stand mixer on medium speed until light, pale, and fluffy, about 2–4 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition until incorporated. Add the vanilla extract and mix until combined.

Combine dry and wet

With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture in two additions, mixing just until no streaks of flour remain. Do not overmix to keep cookies tender.

Fold in chips and nuts

Using a spatula, fold in the semisweet chocolate chips and optional chopped nuts until evenly distributed through the dough.

Portion

Use a medium cookie scoop (about 1.5 tablespoons) or spoon to portion dough into rounded balls about 1 1/2 inches in diameter. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.

Optional chill

For thicker, chewier cookies, chill the scooped dough on the baking sheets or in an airtight container for 30 minutes to 1 hour before baking. If baking immediately, proceed to the next step.

Bake

Bake one sheet at a time in the center rack of the preheated oven for 9–12 minutes, until the edges are set and lightly golden but the centers still look slightly soft. Rotate the sheet halfway through for even baking.

Finish

Remove the cookies from the oven and, if desired, sprinkle a small pinch of coarse sea salt on top of each. Let the cookies cool on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies in a freezer-safe container 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.