Ultimate Chocolate Chip Butter Cookies

In a separate bowl, whisk together the flour, baking soda, and salt.
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:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers look slightly underbaked.
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?

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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.