- Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It's the difference between something having a granular and dense bake or a light and fluffy, clean bake. So take your time when creaming your butter.
- Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. My trick for making them thicker quicker, is to pop the dough into the fridge for 15-30 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. This will help the rise. If you have more time feel free to leave them in the fridge for 24 hours, or freeze the balled dough for 30 minutes, transfer to a freezer-safe bag or Tupperware. More chilling time always equals a fluffier cookie. - Saving Dough: If you decide not to bake all the dough at once, you can ball the dough, place it on parchment paper in the freezer for about 30-ish minutes (should be very cold), then transfer into a freezer-safe bag or Tupperware for up to 2 weeks. It can take a few extra minutes to bake, so keep your eyes on the oven to check.