Tips + Tricks

• Don’t over mix once the flour is added. Less mixing = softer cookies.
• Use a cookie scoop for evenly sized cookies and consistent baking.
• Use light-colored sheet pans for the most even bake—dark pans can brown the bottoms too quickly.
• Do not overbake! When in doubt, take them out. The cookies should be just barely golden around the edges and still look soft in the center. That’s what gives them that dreamy, chewy texture.
• Want perfect round cookies? While the cookies are still very hot, use a round cutter that’s larger that the cookie, bump it until it fits inside the cutter, then circle the cookie.

Substitutions + Add-Ins

• Only have unsalted butter? No problem! Just add 3/16 teaspoon of salt to the dough to make up the difference.
• Use crunchy peanut butter if you like a little extra texture.
• Add chocolate chips, M&M’s, or peanut butter chips for fun mix-ins.
• Sandwich two cookies with ganache, marshmallow fluff, or ice cream for a treat that’s next-level.

Storage

• Store baked cookies in an airtight container or zip-top bag for 5–7 days.
• To freeze: Place cooled cookies in a freezer-safe bag and freeze for up to 3 months.
• You can also freeze the dough! Portion onto a tray, freeze until solid, then transfer to a bag or container. Bake from frozen—just add 1–2 minutes to the bake time.