Ingredients
Method
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Cream butter, granulated sugar, brown sugar, and vanilla until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each addition.
- Whisk flour, baking soda, and salt separately, then fold into wet mixture until just combined.
- Stir in chocolate chips and nuts (if using).
- Drop rounded tablespoons of dough onto baking sheets, leaving 2-inch spacing.
- Bake 9–11 minutes until edges are golden and centers look slightly underdone.
- Cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.
Notes
For chewier cookies, use more brown sugar than white. Chill dough for 30 minutes to reduce spreading. Store cookies airtight for 1 week or freeze for up to 3 months.