I believe that the foundation of great cookies starts with a clean, safe workspace. Before I begin preparing any dough, I make sure to thoroughly clean and sanitize all surfaces, equipment, and tools. As a certified food handler, I follow strict guidelines to maintain the highest standards of hygiene, ensuring that every batch is made in a safe environment.

I gather all the necessary ingredients to create each batch of cookie dough. These include butter, chocolate chips, vanilla, eggs, and dry ingredients, carefully measured for consistency and quality. 

Each batch is mixed with precision to create the perfect dough texture. I start by creaming the butter and sugars until they’re light and fluffy, then add eggs and vanilla. Finally, I incorporate the dry ingredients just enough to create a dough that bakes into soft, chewy cookies every time. 

Consistency is essential, so I measure each portion of dough carefully. Using a scoop and a small weigher, every ball of dough is precisely 1.5 ounces. This ensures uniform cookies that bake evenly, giving you the perfect treat every time. 

Once the dough is portioned, I place it directly in my freezer to lock in freshness. After it’s fully frozen, the dough is bagged in airtight packaging to keep it fresh. This ensures that you can enjoy warm, homemade cookies whenever you’re ready, with minimal effort and maximum flavor.