Stir in the chocolate chips. (You can add more or less as desired.)
2 - 3 c. chocolate chips
Drop onto greased cookie sheets with a cookie scoop or by a rounded teaspoonful.
Bake for 10 minutes or until very lightly browned.
Let the cookies rest on the tray for a minute. Then transfer them to a wire rack to cool.
Store in an airtight container.
Notes
I always test my cookie dough by baking two or three cookies to see if the dough is the right consistency. If the cookies get too flat, add a bit more flour.Do not overbake. Overbaking will create a crunchy and dry cookie.I usually keep about a dozen or two cookies out for fresh eating and the rest go in the freezer. Freezing your cookies will keep them fresh and chewy. Remove from the freezer to thaw about a half-hour before eating, unless you like frozen cookies.Chocolate chip cookie dough is very versatile. You can add any flavor chips or nuts for variety.*Nutrition is approximate.