One more tip: When I'm rushed and don't have time to wait for the butter to cool, I pour it into a bowl and place the bowl w hot the hot butter inside of a slightly larger bowl filled with ice water. Takes less than 10 minutes for the butter to be cool to touch. Remember to keep an eye on it: The butter will harden on the edges if left in the ice bath for too long.

Hi There. Thank you for posting this wonderful recipe! These cookies are now a standard fave among family and friends.

Wanted to share a tip with others. I have found that loading the ice cream scoop with refrigerated dough is both time-consuming and tiring bc the chilled dough can get quite hard. Today, I scooped all of the cookie dough before refrigerating, put all of the "balls" on a jelly roll pan, covered the pan with a plastic lid, and refrigerated the scoops for two hours. Once the scoops were nice and hard, I spaced them appropriately on cookie sheets lined with parchment and baked them according to instructions. They turned out great and my arms were not so tired after making them--why use all of the energy making the cookies when you could be using it to EAT them instead? :)