Chocolate Chip Cookie

Ingredients:

- 2 ¼ cups all-purpose flour

- 1 teaspoon baking soda

- ½ teaspoon salt

- 1 cup unsalted butter (at room temperature)

- ¾ cup granulated sugar

- ¾ cup packed brown sugar

- 1 teaspoon vanilla extract

- 2 large eggs

- 2 cups semisweet chocolate chips (or your choice of chocolate chips)

- Optional: 1 cup chopped nuts (such as walnuts or pecans)

Method:

1. Preheat the Oven:

 - Set your oven to 375°F (190°C).

- Prepare a baking sheet by lining it with parchment paper or lightly greasing it.

2. Prepare the Dry Ingredients:

 - In a medium bowl, combine the flour, baking soda, and salt, whisking them together. Set this mixture aside.

3. Cream the Butter and Sugars:

 - In a large mixing bowl, beat the butter along with the granulated and brown sugars until the mixture is light and fluffy, which should take approximately 2-3 minutes using an electric mixer.

4. Incorporate the Eggs and Vanilla:

  - Add the eggs one at a time, ensuring to beat well after each addition.

  - Mix in the vanilla extract.

5. Combine the Dry and Wet Ingredients:

   - Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined. Avoid overmixing.

6. Add the Chocolate Chips:

 - Gently fold in the chocolate chips (and nuts, if desired) until they are evenly distributed throughout the dough.

7. Scoop the Dough:

  - Using a spoon or cookie scoop, place rounded tablespoons of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.

8. Bake the Cookies:

   - Place the cookies in the preheated oven and bake for 9-11 minutes, or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as they cool.

  - For a softer texture, consider underbaking by a minute or two.

9. Cool and Enjoy:

   - Allow the cookies to cool on the baking sheet for approximately 2 minutes before transferring them to a wire rack to cool completely.

Storage:

- Keep the cookies in an airtight container at room temperature for up to a week, or freeze the dough for later use.

Savor your delightful homemade chocolate chip cookies!