Perfect, traditional, chewy chocolate chip cookies include a few special ingredients and techniques. Don’t use chips; instead, combine milk, semisweet, and dark chocolate chunks. For a more nuanced, toffee-like flavour, the second step is to let the dough rest for an extra day or two. Lastly, if you want perfectly uniform cookies every time, use an ice cream scoop. Finally, the end! These alterations produce a cookie with a chewy exterior and a mushy, gooey within. Yes, that works perfectly!
In a word, yes. After the dough has chilled, I will occasionally roll it into balls and store it in a large freezer bag with a zip top. After that, I throw them in the oven cold and leave them there for a whole minute more. This will allow you to bake a few cookies whenever the urge strikes. (It’s difficult to resist the urge to indulge in a warm, gooey chocolate chip cookie.)