5522847,6 21,6 L3,6 Z M3,13 C2. This post may contain thick cookies links. See my privacy policy for details.

Mix in the chocolate chips by hand until evenly distributed throughout the dough. Place by rounded cookie scoop onto parchment lined baking sheets. Bake in the oven for 14-15 minutes, or until golden brown all over. Don’t flatten them AT ALL before baking. The trick to not having the edges brown too much like the ones on the left is to start them out in the ice cream scoop size. Oh, did I say ice cream scoop a few seconds ago?

Also: If all else fails, cut the butter. If you live somewhere humid, they’ll spread out and flatten like a pancake. Yesterday, these turned out perfectly and I had to use a flipper to flatten them into the thick, chewy, delicious delights below. They were PERFECT DOMES that didn’t even shift from their original shape. Today I used the same recipe to make sure that they are still great and they flattened out all on their own because it’s snowing here in Edmonton. I could have added that 2-3 tablespoons of flour, but to be honest they turned out just as great as the ones below. These just need to be browned all lovely on the outside and under baked on the inside.

Fifteen minutes were perfect for mine, but watch yours and see. If you over bake them, they will still be delicious, but not chewy! Try one out on your cookie sheet and if it flattens, add some more flour to the dough. Odds are that we are going to have more humid days than not, now that winter is here.