Instructions

1. Prepare the Dough:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
3. Beat in the eggs, one at a time, followed by the vanilla extract.

2. Mix the Dry Ingredients:

1. In a separate bowl, whisk together the flour, baking soda, and salt.
2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

3. Add the Chocolate Chips:

• Fold in the chocolate chips and nuts (if using) until evenly distributed.

4. Scoop and Shape:

• Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

5. Bake:

1. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers look slightly underbaked.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

6. Enjoy:

• Serve warm for gooey chocolate or store in an airtight container for up to a week.

Pro Tips:

• Chill the dough: For thicker cookies, chill the dough for 30 minutes before baking.
• Customize: Use a mix of semi-sweet, milk, or dark chocolate chips for extra flavor.
• Enhance flavor: Sprinkle a pinch of sea salt on top of the cookies before baking for a sweet-salty twist.

Would you like variations for making these cookies gluten-free or dairy-free? 🍪🍫

Storage:

• Store your cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze the cookies by placing them in a freezer-safe bag or container. They’ll last for up to 3 months.
• To prevent cookies from sticking together when freezing, place a piece of parchment paper between layers of cookies.