Instant Chocolate Chip Cookies

Tips:

Make sure to soften the butter early by taking it out of the fridge at least two hours before baking so it’s ready to go when you need it.

You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it. The chocolate chip cookie dough should be easy to roll and not sticky.

It should not be dry or crumbly. Once the cookie dough is finished, to portion the dough evenly I highly recommend using an ice cream scoop.

You can freeze the extra dough, just roll the cookie dough into balls and space them out on a parchment-lined baking sheet.

Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes. Once the dough is slightly frozen, transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.

Don’t overcook the cookies. At the end of the baking time, these chocolate chip cookies won’t look done but they are. They will look a little doughy when you remove them from the oven, and that’s good.

They may be lightly browned in a few places, which is exactly how you want them. You can store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

Don’t over-mix the cookies. If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.

Try creaming the butter and sugar together for longer to get a perfect cookie.

Do try the recipe and let me know how it turned out. If you like it please like and share.