Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture to the side.
Cream Butter and Sugars
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, stir in the vanilla extract.
Combine Mixtures
- Gradually add the dry ingredients into the wet mixture, mixing until fully combined. Avoid overmixing to keep the cookies tender.
Fold in Toppings
- Gently fold in the chocolate chips and optional chopped nuts.
Scoop and Bake
- Using a cookie scoop or a tablespoon, drop dough onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes or until the edges are golden.
Cool
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.
Decorate
- Feel free to sprinkle some decorative sprinkles on top while they are still warm for a festive touch.
Notes
Store cookies in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to three months. Reheat in a microwave for 10-15 seconds or in a toaster oven for a few minutes for a crispy texture.