Classic Chocolate Chip Cookies (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Whisk together the all-purpose flour, baking soda, and sea salt in a medium bowl until evenly distributed. Set aside.
2. 2Beat the softened butter, granulated white sugar, and packed light brown sugar in a large mixing bowl using an electric mixer on medium-high speed until light, fluffy, and pale in color, approximately 3-4 minutes. Scrape down the bowl sides as needed.
3. 3Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated, about 30 seconds per egg. Pour in the vanilla extract and beat until combined, about 15 seconds more.
4. 4Reduce mixer speed to low. Gradually add the flour mixture to the wet ingredients, mixing until just combined with no visible flour streaks remaining. Avoid overmixing to prevent tough, dense cookies.
5. 5Fold in the chocolate chips and optional nuts using a rubber spatula or wooden spoon until evenly distributed throughout the dough.
6. 6Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 2 hours to prevent excessive spreading during baking.
7. 7Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
8. 8Scoop rounded tablespoon-sized portions of dough (about 1.5-2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. 9Bake until the edges are golden brown and set but the centers still appear slightly soft and underdone, approximately 9-12 minutes. Rotate the baking sheets halfway through for even browning.
10. 10Remove from the oven and allow cookies to cool on the baking sheet for 2 minutes to firm up. Transfer to a wire cooling rack to cool completely, about 15-20 minutes.