Preheat & Prep

• Preheat your oven to 190 °C (375 °F).

• Line two baking sheets with parchment paper or silicone baking mats.

2. Mix Dry Ingredients

• In a medium bowl, whisk together the flour, baking soda, and salt until evenly blended. Set aside.

3. Cream Butter and Sugars

• In a large mixing bowl (or stand mixer bowl), combine the softened butter, granulated sugar, and brown sugar.

• Beat on medium speed for about 2–3 minutes, until mixture is light, fluffy, and pale — this helps create soft, chewy cookies.

• Add vanilla extract, then add the eggs one at a time, beating well after each addition, until fully incorporated.

4. Combine Wet and Dry Mixtures

• Gradually add the dry ingredient mixture (flour mixture) into the butter-sugar-egg base. Use mixer on low speed (or mix by hand) so the dough comes together — avoid overmixing.

• Once the dough is smooth and uniform, stir in the chocolate chips (and nuts, if using) until evenly distributed.

5. Portion the Cookies

• Use a tablespoon or small ice-cream scoop to drop dough onto the prepared baking sheets. Leave about 2 inches (5 cm) between each mound — cookies will spread during baking.

• For more uniform cookies, shape dough mounds gently with fingers to a round mound.

6. Bake the Cookies

• Bake in preheated oven for 9–11 minutes, or until edges are lightly golden and centers look just set (they may still appear slightly soft — they continue to cook a bit after removal).

• Avoid overbaking to keep cookies chewy.

7. Cool and Serve

• Remove cookies from oven and let them sit for 2 minutes on the baking sheet. Then transfer to a wire rack to cool completely — this prevents soggy bottoms and helps them crisp slightly on the outside while staying chewy inside.

• Serve warm (for gooey chocolate chips) or at room temperature.