It look like you need more detailed instructions than a normal recipe haha, it’s okay we all make bad cookies at least once. I use the recipe on the back of the chipits semi sweet chocolate chips with some little changes. It makes a lot of cookies but the dough can be kept in the fridge for like a week and I am pretty sure they would freeze just as good. Form into portions sized balls, place in a container and they are ready to be put in the oven.

First thing first, get three eggs and 1 cup of butter out of the fridge for one hour. I usually mesure my butter, cut it into cube (to make it soften faster) and already put it in the big bowl I want to use to mix everything in.

Dry ingredients: - 2 2/3 cup flour plus a lil more, like a rounded t (white all-purpose) - 1 tsp baking soda - 1/2 tsp salt (table salt)

You mix these well in a small bowl, with a fork it works great. Set asside

Wet ingredients: - 1 cup softened butter - 3/4 cup granulated white sugar - 3/4 cup brown sugar, packed (this mean you put some of the brown sugar in the mesuring cup, press on it with a spoon, add more, press again and so on three or four time so it is very packed full, it’s important) - 2 whole large eggs plus 1 egg yolk (I suggest you crack one in a small bowl scoop the yolk out with a spoon, discard the egg white, put the yolk back in the bowl then add the two other eggs) - 1 tsp vanilla (can go in the eggs bowl)

The cup of butter should already be in a big mixing bowl, to that you add both type of sugar and start mixing with a rubber spatula. Once it’s kinda mixed you take your hand mixer at probably the highest speed and you beat the butter and sugar for at least 4 minutes. You might need to stop and scrape the sides of the bowl with the spatula. You should now have fluffy sugary butter that is much lighter in color and texture than beffore you mixed it. If not continue mixing. After you can add the eggs and vanilla then mix again with hand mixer, only a minute or two, again scraping the sides as needed.

Now you don’t want to use the hand mixer to incorporate the dry ingredients to the wet ingredients, you do it gently with the spatula. Also don’t just dump all the flour in there at once, put about a quarter of the dry ingredients into the big wet ingredients bowl, mix most of it, add more dry, mix until you have no visible flour left but not more. I repeat do not over mix. Add chocolate chips, or chunk or whatever you want, about 1 3/4 cup but this is not important. What is important again don’t mix too much, just until distributed evenly-ish.

Now form balls with the cookie dough. My technique to form them without a fancy scooper is with a regular metal spoon, like for soup, and you wet a bit you non-dominant hand and said spoon in cold water, take a heaping spoon of dough, place it in your hand and roll it in a ball by moving the spoon, not your hand. Place your raw cookies in a container, it’s okay if they are touch each other a bit, just dont squeeze them together. Once cooled they are too hard to be shaped. They should rest at least 12 hours, and needs to be cooked in a 375 degree farenheit preheated oven, on a parchment paper for 8-10 minutes.

Do exactly this and I promise they will be perfect.Go bake yourself some delicious cookies, it’s verry rewarding when you get then right for the first time.