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You can still make some easy adjustments that can totally change up your go-to cookie. Crisp edges, soft centers, and chocolate in every bite. With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes. Chill it for at least 30 minutes, even overnight. This can help develop some extra flavor, too.<\/p>\n
Shape the dough into balls and place on a baking sheet. Put the baking sheet in the freezer for about an hour, or until the dough balls are firm. Transfer the frozen dough balls to an airtight container or resealable plastic bag. They\u2019re ready to freeze for up to 3 months.<\/p>\n
But there are lots of ways to enjoy these bakes. Then add in the eggs and vanilla extract and mix well. I have tweaked this recipe for YEARS and in reality, simple all-purpose flour works perfectly here. The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. Do not change anything else in this recipe.<\/p>\n
Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally\u2019s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. If you don\u2019t want to alter the basics of the recipe, that\u2019s OK.<\/p>\n
Once butter\/sugar mixture is beaten well, add the eggs & vanilla and beat to combine. You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it. You can make them with chocolate chips or chocolate chunks. For me, there\u2019s nothing better than a chocolate chip cookie fresh out of the oven with a glass of cold milk.<\/p>\n