Ingredients
Method
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). Use an electric mixer on medium speed for best results.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently stir in the chocolate chips and optional nuts using a spatula or wooden spoon. The dough should be thick and chunky.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes or until edges are golden brown but centers are still soft.
- Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra chewy cookies, use more brown sugar than white sugar. Chill the dough for at least 30 minutes before baking to prevent spreading. Don't overbake - cookies continue cooking on the hot baking sheet after removal from oven. Store cookies in an airtight container at room temperature for up to 5 days. Freeze cookie dough balls and bake directly from frozen - just add 1-2 minutes to baking time.