Notes
Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
Preheat your oven and load the cookies on the middle rack in the center of the oven. Use two baking sheets and alternate them. Do not place cookie dough balls on a hot sheet.
If desired, add 2/3 cup chopped walnuts or pecans at the same time as the chocolate chips.
Leave 2-2 1/2 inches between each dough ball for spread and so the heat circulates well between the cookies.
For an over-the-top presentation, gently press a few chocolate chips into the tops of the cookies as soon as they come out of the oven.
Last but not least, and perhaps the most important tip of all. Bake a few cookies off on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
