Best Chocolate Chip Cookies Ever

1. Preheat and Prepare:

2. Cream Butter and Sugars:

In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, brown sugar, and vanilla extract on medium speed until the mixture is light, pale, and fluffy.

3. Add Eggs:

Add the eggs one at a time, beating well after each addition until fully incorporated.

4. Combine Dry Ingredients:

5. Mix the Dough:

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix.
Using a spatula, gently fold in the chocolate chips and nuts (if using) until evenly distributed.

6. Chill the Dough (Highly Recommended):

For a thicker, chewier cookie, cover the bowl and chill the dough for at least 30 minutes. This step prevents excessive spreading and deepens the flavor.

7. Scoop and Bake:

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are golden brown and the centers still look slightly soft and underbaked.

8. Cool and Serve:

Let the cookies cool on the baking sheet for 5 minutes. During this time, you can press a few extra chocolate chips into the tops and sprinkle with flaky sea salt if desired.
Transfer the cookies to a wire rack to cool completely.

Properly Softened Butter: Your butter should be cool to the touch but leave a slight indentation when pressed. This is key for the right texture.
Don’t Overbake: The cookies will continue to cook on the hot baking sheet. Taking them out when the centers look soft is the secret to a chewy center.
Chill for Perfection: Chilling the dough is the single best trick for a thicker, chewier, and more flavorful cookie.
Weigh Your Flour: For the most consistent results, use a kitchen scale to measure your flour. If using cups, spoon the flour into the measuring cup and level it off without packing it down.