2many, here is the chocolate chip cookie recipe I used. I bake at 325 and these were frozen for about 2 weeks before I thawed the dough and baked them. I do not flatten them before baking because we like them thick and chewy, but you could flatten them a bit and bake them longer for crisper cookies. I made 5 batches for my 20 dozen, so I get about 4 dozen per batch and I always use dark brown sugar. I did use regular salted butter and just omitted the salt, and I used a bag of chocolate chips which may or may not be 2 cups anymore, I think they are now 11 ounces, and I never sift anything! I also made them smaller, I did not use the 1/4 cup scoop, my middle sized Jenaluca is about 2 tablespoons, I think, and I baked for 12 minutes because they were smaller cookies.

Chewy Chocolate Chip Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar

• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
5. 
   Annie