Instructions

1. Preheat and Prepare: Preheat your oven to 190°C (375°F). Line two baking sheets with parchment paper or silicone baking mats.

2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat for 2-3 minutes until the mixture is light and fluffy.

3. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

5. Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix - the dough should be thick and slightly sticky. Fold in the chocolate chips (and nuts if using) with a wooden spoon or spatula until evenly distributed.

6. Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5cm apart. Each cookie should be roughly 3-4cm in diameter. For uniform cookies, you can roll the dough into balls and slightly flatten them.

7. Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone. The cookies will continue to cook on the baking sheet after being removed from the oven.

8. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm with a glass of cold milk!

Tips

• For extra flavor, brown the butter before using it (let it cool to room temperature first)
• Add a sprinkle of sea salt on top right after baking for a sweet-salty combination
• Chilling the dough for 30 minutes before baking helps prevent spreading and creates thicker cookies
• Use a mix of chocolate chips and chocolate chunks for varied texture
• For perfectly round cookies, use a round cookie cutter to shape them immediately after removing from the oven
• Store in an airtight container at room temperature for up to 5 days