Success Tips
- Do not use melted butter unless you want much flatter cookies.
- Stop mixing as soon as the flour is incorporated to keep the cookies tender.
- For attractive bakery-style tops, press a few extra chocolate chips into each dough ball before baking.
- Bake similar-size portions together so every cookie finishes at the same time.
- Allow the baking sheet to cool before adding the next batch of dough.
Storage and Freezing
Store cooled cookies in an airtight container at room temperature for up to five days. To freeze the dough, portion it into balls, freeze on a tray until firm, and transfer to a freezer bag for up to three months. Bake frozen portions directly from the freezer, adding about two minutes to the baking time.
Frequently Asked Questions
Why did my cookies spread too much?
Butter that was too warm, a hot baking sheet, or skipping the chilling time can make the dough spread quickly.
Can I make the dough ahead?
Yes. Cover and refrigerate it for up to 48 hours. Let very firm dough sit at room temperature briefly before scooping.
Can I add nuts?
Yes. Fold in up to one cup of toasted chopped walnuts or pecans along with the chocolate chips.
How do I know when the cookies are done?
The edges should be set and lightly golden. The centers may look slightly underdone, but they will finish setting on the baking sheet.
