Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs (approx. 100g), at room temperature
  • 1 tablespoon vanilla extract (15 ml)
  • 2 1/4 cups (281g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon salt (5g)
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: 1 cup chopped walnuts or pecans (100g)

Instructions:

  1. Cream together the softened butter, granulated sugar, and brown sugar in a stand mixer until light and fluffy. Scraping the bowl is crucial!
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Gently fold in the chocolate chips (and nuts, if using).
  6. Cover the dough and chill in the refrigerator for at least 1 hour. This is essential for preventing the cookies from spreading too thin.
  7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Use an ice cream scoop to portion out the dough onto the prepared baking sheets, leaving plenty of space between each cookie.
  9. Bake for 12-15 minutes, or until the edges are golden brown and the center is still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.