1. Use only quality ingredients. Fresh eggs, real vanilla and butter as well as excellent chocolate are the foundations for a good cookie.
2. Leave your butter inside in refrigerator. Using cold butter is the key to a cookie with nice height and texture.
3. Take your eggs out of the fridge early. Room temperature eggs will help your sugar dissolve more thoroughly and give your cookies a better texture.
4. Refrigerate your dough. Refrigerated dough will help your cookies bake more evenly.
5. Make all the cookies the same size. You want a uniform size so that each cookie will bake at the same rate. Use an ice cream scoop or tablespoon to form dough balls.
6. Lower the temperature. Reduce the baking temperature by 50 degrees and add a couple of minutes to your baking time to produce a crisp cookie on the outside and a soft chewy middle.
7. Get your cookies off the sheet. Transfer your cookies to a cooling rack right away so that the hot cooking sheet will not allow the cookies to continue to bake.