Everyone has a chocolate chip cookie recipe, and I think most of them are pretty good.
Years ago I came up with this recipe because I just didn’t have one that I loved. I’ve been using it for over 20 years.
I liked the way they krinkled and stayed soft in the middle, while leaving the edges crispy.
I also made the recipe large, as in it makes between 3 and 4 dozen cookies, depending on how big you make them.
I always end up doubling cookie recipes because they never make enough. So, if you feel like it’s too big, just cut it in half.
The key to cookies that don’t spread is, to make sure all of your ingredients are cold when you mix them, and to refrigerate the dough before you bake them.
I know it’s hard to wait, but it’s worth it for them to turn out.
Plus, you can keep going to the fridge and sneaking cookie dough.
I honestly eat more cookie dough than I do cookies.
You could change the recipe up a bit by adding 2 cups of oats and reducing the flour by 1 cup. I threw in some caramel pieces this time, but you could really add any of your favorite mix-ins.
