I prefer to use semi-sweet chocolate chips, but you can use chocolate chunks, mini chocolate chips, or even dark chocolate chips if you prefer.
cookie dough in bowl with chocolate chips and rubber spatula.
Scoop Dough
Scoop the cookie dough into rounded golf ball sized balls and place on a cooke sheet. Refrigerate the cookie dough balls for 2 to 24 hours prior to baking for best results.
Place cookie dough balls on a silicon baking mat or parchment paper lined baking sheet, at least 2 inches apart.
scooped cookie dough balls on silicone lined baking sheet.
PRO TIP: Top the cookie dough balls with extra chocolate chips right before baking for a pretty presentation.
Bake Cookies
Bake the cookies in a preheated oven set to 375 ℉ for 10-12 minutes or until the bottom edges are lightly golden brown. Remove from oven and let sit on cookie sheet for 2 minutes before removing to cool on a wire rack.
chocolate chip cookies on wire rack with towel nearby.
Recipe Tips and Substitutions
Make sure your butter is room temperature before blending with the sugars. You can cut the butter into cubes or tablespoon size to help the butter soften quicker.
Refrigerate the cookie dough for 2 to 24 hours before baking. Or if you’re impatient like me, just drop the cookie dough in rounded tablespoons onto a baking sheet and freeze them for 5-10 minutes. Then proceed in baking them.
Make Ahead and Storage
You can make these cookies ahead and store in an air tight container at room temperature for up to 7 days.
