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Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix—the dough should be slightly lumpy.
- Fold in the chocolate chips (and any optional add-ins) using a spatula or wooden spoon.
Step 5: Chill the Dough (Optional but Recommended)
- For thicker, chewier cookies, cover the dough and chill it in the refrigerator for at least 30 minutes (or up to 2 days). Chilling helps prevent spreading during baking.
Step 6: Scoop and Bake
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 8–10 minutes , or until the edges are golden brown and the centers are just set. The cookies will continue to firm up as they cool.
Step 7: Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm with a glass of milk or pack them up for gifting.
