- Portion and Bake:
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. For uniform size, use a cookie scoop. Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set. The tops may appear slightly soft—this is perfect for a chewy interior. - Cool:
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time lets them firm up without overbaking.
Yield: About 24 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Calories: Approx. 250 kcal per cookie
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 1 month—layer with parchment to prevent sticking.
