👩🍳 Instructions
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1
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with a stand mixer or hand mixer until light and fluffy (3-4 minutes).
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2
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract, scraping down the bowl as needed.
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3
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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4
Fold in the chocolate chips and optional nuts with a spatula until evenly distributed.
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5
Cover the dough and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow flavors to develop and dough to firm up.
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6
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
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7
Scoop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
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8
Bake for 10-12 minutes, or until edges are golden brown and centers are still slightly soft. Do not overbake.
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9
Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
💡 Notes
Chilling the dough is essential for the best texture and flavor. For an extra special touch, sprinkle a tiny pinch of sea salt on top of the warm cookies immediately after removing them from the oven. Store cooled cookies in an airtight container at room temperature for up to 4 days.
🥗 Nutrition (per serving)
Calories
220 kcal
Protein
3g
Total Fat
12g
Saturated Fat
7g
Carbs
26g
Fiber
1g
Sugar
17g
Sodium
100mg
Cholesterol
35mg
