Cake Batter Chocolate Chip Cookies

is fairly sticky so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate cover tightly and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. Then bake as directed adding 1 minute to the bake time without thawing.
Once dough has been chilled preheat oven to 350F 177C. Line two large cookie sheets with parchment paper or silicone baking mats always recommended for cookies.
Scoop rounded balls of the cold dough onto an ungreased baking sheet use about 1 5 Tablespoons of cookie dough per cookie. A medium cookie scoop is helpful for this. Shape your cookie dough balls to be taller than they are wide as pictured above. Make sure to keep dough chilled when working in batches.
Bake the cookies for 1012 minutes until edges are lightly browned. The centers will still appear very soft but the cookies will continue to set as they cool. You can press a few more chips into the tops of the cookies at this point the chips will stick because the cookies are still warm.
Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.