Measure the flour correctly to get tender cookies. Don’t pack it, fluff it up with a fork before measuring, or use the spoon and level method.
How to Store: Store cookies up to 2-3 days in an airtight container. Zap them few seconds in the microwave to get the chocolate chips and chunks all gooey. Even add some ice cream on top for a special, amazing treat! I won’t even mention hot fudge too…ha!
Freezing Instructions for Raw Cookie Dough Scoops: Make the dough and scoop the cookies. Freeze cookie scoops completely on a cookie sheet, then store in a freezer ziplock bag. Bake frozen at 350F° for an extra minute or two.
Freezing Baked Cookies: Bake cookies and place in freezer in a ziplock back or sealed container up to 3 months. Thaw when you want a cookie or 2 or zap them in the microwave!
Sub the chocolate chips/chunks with peanut butter chips, white chocolate chips, mint chips or whatever chocolate & duo flavors you want! Add a little cinnamon to make them for Cinco de Mayo for a chocolate/cinnamon twist.
We didn’t add any vanilla flavoring, but feel free to add some in or maybe some chocolate extract or a teaspoon of espresso powder to go for that intense chocolate mood. Can ya feel it? 🙂
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