Classic Chocolate Chip Cookies

Yes. Cover and refrigerate the dough for up to 72 hours, then scoop and bake directly from cold (add 1–2 minutes to baking time). Chilled dough spreads less and may give thicker cookies. You can also freeze scooped dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months; bake directly from frozen, adding 2–3 minutes to the bake time.

Semi-sweet chips are traditional and work best. Dark chocolate chips will yield a less sweet cookie; avoid white chips alone, as they don't provide the classic chocolate flavor. You can also chop a bar of chocolate into ¼-inch chunks for a chunkier, more luxurious result.

Spreading is usually caused by warm dough, too much sugar, or too little flour—chill the dough and measure flour by weight if possible. Thick cookies can result from overbaking or oven temperature that runs cool; use an oven thermometer to check. Pull them from the oven when the edges are golden but the center still looks soft.

No. Creaming cold butter with sugar creates an emulsion that traps air, yielding a lighter, more tender cookie. Melted butter results in denser, greasier cookies. Always start with room-temperature butter.

Store in an airtight container with a slice of soft bread or a piece of parchment paper between layers—the bread will slowly release moisture into the cookies. Replace the bread slice every 2–3 days. Cookies stay soft for up to 5 days this way.

Yes. Cool completely, then layer in an airtight container with parchment between layers and freeze for up to 3 months. Thaw at room temperature for 30 minutes. You can also reheat a frozen cookie in the microwave for 10–15 seconds for that fresh-baked taste.