Question 1

The sugar ratio is super important

Accepted Answer

This recipe is made with primarily brown sugar to ensure the cookies have a really good chew and don't spread too thin. Make sure to measure your sugars and your flour accurately (by weight, if possible).

Question 2

Make sure to measure the chocolate chips with your heart

Accepted Answer

The cookie dough is sturdy and can handle a decent amount of add-ins, so don't be shy about adding the chocolate chips. You put as many in there as you want to. I support you!

Question 3

Baking chocolate will also work well

Accepted Answer

Many people prefer baking chocolate over chocolate chips. Rough chop the baking chocolate into chunks and fold it into the dough instead of chocolate chips.

The cookies won't have the same bumpy texture with baking chocolate, since the baking chocolate melts into the cookies, but the'll taste incredible.

Question 4

Browning is your sign they're done

Accepted Answer

These cookies are best slightly underbaked. They'll lightly brown on the top and around the edges, but definitely don't over-bake them or you'll lose some of the tenderness and chew.

Question 5

You can freeze the dough or the cookies

Accepted Answer

Both options work really well. You can also scoop the cookies and freeze the premade scoops of dough. Thaw the frozen dough in your refrigerator overnight and let the dough come up to room temperature before baking.

Frozen cookies will thaw in about 20 minutes on the counter, less if you take them out one at a time.

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