10 Expert Tips for Retro Good Housekeeping Chocolate Chip Cookies (Plus Storage + Freezing)

1. Use room-temperature butter (not melted).
   Room temp butter creams properly with sugar for better lift, structure, and that classic chewy-but-not-greasy texture.
2. Cream longer than you think (especially with a stand mixer).
   Beat the butter + sugars for 2–3 minutes until lighter in color—this builds air for a better rise and more even bake.
3. Measure flour the “light” way.
   Spoon flour into the measuring cup and level it off. Scooping straight from the bag packs flour and can make cookies dry.
4. Mix dry ingredients in a separate bowl first.
   Whisk flour + salt + leavening together so it distributes evenly—no salty pockets, no uneven spread.
5. Chill the dough for thicker cookies.
   Chill 30–60 minutes for a thicker cookie with a chewier center and less spreading (great if your kitchen is warm).
6. Use a cookie scoop for even baking.
   Same-size dough balls = same baking time. It also helps with portion control for WW-minded readers.
7. Upgrade the chocolate: chop a bar + use chips.
   A mix of chopped dark chocolate and semisweet chips gives melty puddles + classic “chip” texture in every bite.
8. Toast your walnuts/pecans first (5–8 minutes).
   Quick toasting boosts nut flavor and keeps them crisp inside the cookie instead of tasting “soft.”
9. Perfect shape trick: the round-cutter swirl.
   As soon as cookies come out, place a round cookie cutter around each cookie and swirl gently for a perfect bakery circle.
10. Bake smart: pull early, finish on the sheet.
    Remove when edges are set but centers still look slightly underdone. They’ll finish cooking from residual heat—hello chewy middle.

Storage Tips (Keep Them Fresh)

• Store completely cooled cookies in an airtight container at room temp for 3–5 days.
• To keep them softer: add a small piece of bread to the container (swap daily).
• To keep them crisp: store without bread and don’t overcrowd the container.

Freezing Tips (Cookies + Dough)

• Freeze baked cookies: cool fully, then freeze in a zip-top bag (layer with parchment) for up to 3 months. Thaw at room temp or warm 10–15 seconds in the microwave.
• Freeze cookie dough balls (best method): scoop dough onto a lined sheet, freeze until solid, then transfer to a bag for up to 3 months.
  • Bake from frozen: add 1–3 minutes to bake time and watch the edges.