Serves: 12 (yields 24 cookies)
Prep Time: 15 minutes (+ 1-2 hours chilling)
Cook Time: 10-12 minutes per batch

Ingredients

• 2 ¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 cup (225g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2 cups (340g) semi-sweet chocolate chips
• 1 cup (120g) chopped walnuts/pecans (optional)

Instructions

1. Prep Dry Ingredients:
   Whisk flour, baking soda, and salt in a medium bowl. Set aside.
2. Cream Butter & Sugars:
   Using a mixer, cream butter, granulated sugar, and brown sugar on medium speed until light/fluffy (2-3 mins).
3. Add Wet Ingredients:
   Beat in eggs one at a time until fully incorporated. Mix in vanilla.
4. Combine Dough:
   Gradually add dry ingredients to wet mixture, mixing on low just until combined. Fold in chocolate chips (and nuts).
5. Chill Dough:
   Cover and refrigerate dough for at least 1-2 hours (up to 3 days).
6. Bake the Cookies:
   Preheat oven to 375°F (190°C). Line baking sheets with parchment.
   Scoop 1.5-tbsp dough balls; place 3″ apart on sheets.
   Bake 10-12 mins until edges are golden but centers look soft.
7. Cool:
   Let cookies rest on baking sheet 5 mins, then transfer to wire rack.