These cookies are delicious! Perfectly chewy with a slight crisp edge. I have many variations of this cookie recipe but this is my go to base recipe and it’s clutch!

Cookie making Tips:

The temperature of your butter really does matter: too soft and they spread too much, too cold and they puff up too much. Room temp butter should just yield slightly when you touch it - a slight indent can be left. That’s the temp of butter I use.

Another word about butter: I love my high fat European butter. It’s my go to for pancakes BUT I don’t like them for cookies. It’s hard to avoid the spreading of cookies with such a high fat butter content - even though they’re ridiculously delicious in all of it’s butteriness (is that a word?) I just use regular unsalted butter - land o lakes, Whole Foods or trader joe’s brand, something like that.

For uniformed sized cookies, use a cookie scoop, or if you’re making larger cookies, an ice cream scoop. It saves time and it allows you to keep the size relatively the same.

Another tip: if you really are wanting those perfectly round cookies. Once you take the cookies out, and while still hot, you can use a large biscuit cutter to shape the cookies while they are still malleable. It doesn’t bother me too much so most times I skip this step - but found it helpful in the past.

If you try It, let me know what you think!