Why are my cookies coming out flat?

This usually happens when butter is too soft or melted. Room temperature butter should dent slightly when pressed - if it's greasy or shiny, it's too warm. Chilling the dough for 30 minutes before baking helps too!

Can I use margarine instead of butter?

I don't recommend it - butter gives better flavor and texture. Margarine has more water, which changes how cookies spread and brown. If you must substitute, use high-quality baking margarine.

How do I get thicker, softer cookies?

Try scooping taller mounds of dough instead of flattening them. Reducing sugar by 2 tablespoons and adding an extra 2 tablespoons of flour helps too. And always underbake slightly!

Can I freeze the cookie dough?

Absolutely! Scoop dough balls onto a tray, freeze solid (about 2 hours), then transfer to bags. Bake straight from frozen - just add 1-2 extra minutes to bake time.

Chocolate Chip Cookies That Melt Hearts

Description

Classic chocolate chip cookies with a soft center and crispy edges.

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups chocolate chips

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Instructions

Preheat oven to 375°F (190°C).
Mix flour, baking soda, and salt in a bowl.
Cream butter and sugars until smooth.
Beat in eggs one at a time, then add vanilla.
Gradually blend in dry ingredients.
Stir in chocolate chips.
Drop dough by spoonfuls onto baking sheets.
Bake for 9-11 minutes or until golden.
Cool on wire racks.

Notes

Use room-temperature butter for best results.
Chill dough for 30 minutes if too soft.
Store in an airtight container for freshness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American