Ingredients:

  • Unsalted butter, room temperature - 1 cup (226 g)
  • Granulated sugar - 3/4 cup (150 g)
  • Light brown sugar, packed - 3/4 cup (165 g)
  • Large eggs, room temperature - 2 (about 100 g total out of shell)
  • Pure vanilla extract - 2 teaspoons (10 mL)
  • All-purpose flour - 2 1/4 cups (281 g)
  • Baking soda - 1 teaspoon (5 g)
  • Fine sea salt or table salt - 1 teaspoon (5–6 g) (reduce to 1/2 tsp if using salted butter)
  • Semisweet chocolate chips or chopped chocolate - 2 cups (340 g)
  • Optional: Chopped walnuts or pecans - 1 cup (120 g)
  • Finishing: Flaky sea salt (Maldon) - pinch per cookie (optional)

Instructions:

  1. Prep: Preheat oven to 350°F (175°C) when ready to bake and line baking sheets with parchment paper or silicone baking mats.
  2. Mix dry ingredients: In a bowl whisk together the all-purpose flour, baking soda, and salt; set aside.
  3. Cream butter and sugars: In the bowl of a stand mixer or with a hand mixer, cream room-temperature unsalted butter with granulated and light brown sugars until light and slightly fluffy, about 2–3 minutes.
  4. Add eggs and vanilla: Add eggs one at a time, mixing until incorporated; add vanilla extract and mix briefly to combine.
  5. Combine wet and dry: Add the dry ingredients to the wet in two additions, mixing on low speed until just combined; avoid overmixing.
  6. Fold in chocolate and nuts: Use a spatula to fold in semisweet chocolate chips (and chopped nuts, if using) until evenly distributed.
  7. Chill dough (optional but recommended): Refrigerate dough for 30–60 minutes for improved flavor and reduced spread. You can also chill scooped dough balls on a tray covered with plastic wrap.
  8. Portion: Scoop dough (about 1.5 tablespoons for medium cookies) onto prepared sheets, spacing cookies about 2 inches (5 cm) apart.
  9. Bake: Bake at 350°F (175°C) for 9–12 minutes per batch, rotating the pan halfway through if necessary. Edges should be golden and centers slightly soft.
  10. Cool: Let cookies rest on the baking sheet for 2–3 minutes after removing from the oven, then transfer to a wire rack to cool completely.
  11. Finish: If desired, sprinkle a tiny pinch of flaky sea salt on each cookie while still warm.