Using a small, medium or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned. The cookies will seem soft but don’t worry, they will firm up while they cool.
Small cookies bake 10 minutes
Medium to Large cookies bake 13-15 minutes.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Makes 18 -30 cookies depending on size.
Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking. Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.Make sure your baking soda is not expired. Chocolate Chip Tips: If you're in chocoholic mode, go a full 2 1/4 cups of chocolate chips.