Best enjoyed warm while the chocolate is still melty.

Store in an airtight container at room temperature for up to 5 days.

For longer storage, freeze cookie dough balls and bake straight from frozen (add 1–2 minutes to baking time).

Variations

Chunky twist: Use chopped chocolate bars instead of chips for gooier pockets of chocolate.

Nut lovers: Add 1 cup of chopped walnuts, pecans, or almonds.

Salted indulgence: Sprinkle a pinch of flaky sea salt on top before baking.

Chewy boost: Replace 2 tablespoons of flour with cornstarch for extra soft centers.

FAQ

Can I make the dough ahead of time?
Yes—chill the dough for up to 72 hours before baking. Chilled dough often leads to thicker, chewier cookies.

Can I use dark or milk chocolate instead of semi-sweet?
Absolutely! Mix and match your favorite chocolate varieties for unique flavor.

Why are my cookies spreading too much?
Make sure your butter is softened, not melted, and chill the dough if your kitchen is warm.