Notes: Ensure butter is softened but not melted. Measure flour correctly by scooping into a measuring cup and leveling with a knife. Do not over-bake the cookies; they should look slightly doughy when removed from the oven. Decrease baking temperature by 25 degrees if using a convection oven.
Notes: The most important piece of advice I can give you is – DO NOT over-bake these chocolate chip cookies! They will not look done when you pull them out of the oven, and that is GOOD.
Notes: Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!
Notes: How to freeze chocolate chip cookie dough: Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.
Notes: Since this chocolate chip cookie recipe makes so many cookies, I always make a full batch and freeze some. That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.I prefer to flash-freeze the cookie dough before putting it in an airtight container.
Notes: Thaw it first:
Notes: Bake from frozen: