Chocolate Chip Cookie Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

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

In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and hand mixer), add the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed for 2 to 3 minutes until the mixture is pale, light, and fluffy. Scrape down the bowl as needed.

Add the whole egg and the extra egg yolk one at a time, beating about 20–30 seconds after each addition until incorporated. Add the vanilla extract and mix briefly to combine.

With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients in two additions, mixing just until the flour is incorporated. Do not overmix; stop when no streaks of flour remain.

Remove the bowl from the mixer. Fold in the semi-sweet chocolate chips and optional chopped nuts with a rubber spatula until evenly distributed through the dough.

Scoop dough onto the prepared baking sheets using a medium cookie scoop or tablespoon (about 2 tablespoons or 30–35 g of dough) leaving about 2 inches between cookies for spreading. For larger bakery-style cookies, use 3 tablespoons of dough and space further apart.

If desired, gently press a few additional chocolate chips onto the top of each dough mound for a decorative finish. Lightly sprinkle each cookie with a tiny pinch of coarse sea salt (about a pinch; total used approximately 1/4 tsp).

Bake in the preheated oven for 10 to 12 minutes, rotating the pans halfway through baking. Cookies should be golden at the edges and still slightly soft in the centers. Baking time will vary with cookie size and oven; smaller scoops may need 9–10 minutes, larger up to 12–14 minutes.

Remove cookies from oven and let them rest on the baking sheet for 3 to 5 minutes to set, then transfer to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep cookies soft, place a slice of bread in the container for a day or two. For longer storage, freeze baked cookies in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.