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[quote=Anonymous][quote=Anonymous]OP here - can I tell you all how appreciative I am at how helpful these responses are!

I love the pringles can idea, I make thinner/crispier/smaller choco chip cookies so they may fit. Will employ the rest of the tips, esp to pack around the cookies within the container.

My recipe is an oldie but goodie (I suspect most people’s favorite recipes are the ones they grew up with 😊). I personally didn’t grow up eating these as my mom wasn’t a baker, but my kids have and so these are their favorites. Credit goes to The New Basics cookbook, a bible in my kitchen.

1c plus 2T all purpose flour
1/2 t baking soda
1 stick unsalted butter at room temp
6T sugar
6T light brown sugar
1/2 t vanilla
1 lg egg
1 c semi sweet choco chips

Preheat oven to 375 and line cookie sheets with parchment.

Stir flour, baking soda and a pinch of salt together. Combine butter, both sugars and vanilla in a sep bowl and beat until light. Add egg and beat again. Slowly add flour mixture beating until smooth. Stir in choco chips.

Drop the batter onto baking sheets - I use a heaping regular, not measuring, teaspoon. Bake 5 min, remove sheets from oven and rap the sheets once or twice on the counter then put back in oven for another 4 min. (the rap is what helps the cookies crisp up) Sprinkle a pinch flaky sea salt on the hot cookies and transfer to baking racks to cool and eat. Best warm with milk, but DD will have to wait until summer break for that version :-)

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OP, this looks awesome!!  Thank you for taking the time to write it all out, special instructions and all![/quote]

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