Yield: Yields about 9 dozen 2-1/2-inch cookies.
I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.
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Great recipe! Soft and chewy- love that the ingredients need to be cold. I was able to make these quickly since butter didn't have to soften etc. We use a 2tsp cookie scoop and they baked for 8min in our Breville toaster oven. We flash froze the dough balls and now have several dozen chocolate chip cookies in freezer.
Phenomenal! Honestly they taste like cookies you'd get at a upper-end coffee shop or something. I agree with other commentators that cutting the sweetness a bit might be better - I'm going to try cutting the chocolate chips by 1/3.
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