Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10–12 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving and Storage Tips:
Serve these cookies fresh with a glass of milk or tea. Store leftovers in an airtight container at room temperature for up to one week. For longer storage, freeze the dough or baked cookies for up to 3 months.
Variations:
Add ½ cup chopped nuts for extra crunch.
Substitute ¼ cup of the sugar with brown sugar for a richer flavor.
Mix in dried cranberries or raisins for a fruity twist.
Use white chocolate chips or peanut butter chips instead of regular chocolate.
FAQs:
Q: Can I use margarine instead of butter?
A: Butter gives the best flavor and texture, but margarine can be used in a pinch.
Q: How do I prevent cookies from spreading too much?
A: Chill the dough for 30 minutes before baking to help the cookies keep their shape.
Q: Can I double the recipe?
A: Yes! Just make sure you have a large enough bowl and baking sheets to handle the extra dough.
If you want more recipes like this, let me know! I’d love to share more family secrets with you.
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