We prefer them fresh and hot out of the oven so I make my batches small, usually a half-batch at a time. Yes, I know it would be more efficient in the long run to make a humongous batch and freeze the dough in rolls, but then that would be a project in itself and I’ve got enough projects.
I can whip up a batch of these cookies and have them on the cooling rack in less than 15 minutes, including baking time and cleanup.
As a young homemaker I searched for a consistently good cookie recipe. My cookies often turned out flat and greasy and soggy from cooling on a plate.
I know there are scientific reasons for this but I don’t want to know.
For years I’ve made this recipe (and learned to cool them on a rack instead of a plate), and I can’t think of one time that they didn’t turn out just right. Except for the time I forgot the baking soda. We use less sugar than the original recipe and they taste just fine.
Here’s my version of “Never-Fail Chocolate Chip Cookies”:
Never-Fail Chocolate Chip Cookies
Mix in: 1 1/2 to 2 cups chocolate chips
Bake for about 10 minutes at 350 degrees. Cool on rack.