Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Do NOT over-bake! The cookie should only bake until there is a hint of golden brown and then removed from the oven. If you're unsure about the color, I would error on the side of slightly under-baking these bad boys and go by your kitchen timer (8 to 10 minutes only). Once removed from the oven, allow them to completely cool down on the baking sheet. This will allow them to continue to baking process from the heat of the baking sheet while slowly cooling down. Second, the butter temperature DOES matter! Like I mentioned, I've tried the butter cold, room temperature, melted, and hot. The butter needs to be melted (with still a couple chunks of solid butter floating in the liquid butter) and cannot be hot at all. I found microwaving cold, refrigerated butter for 30 to 40 seconds or room temperature butter for 20 to 30 seconds is about the perfect time. However, microwaves are also different for us all so I recommend melting your butter in 10 second increments to find the perfect timing for you and your microwave. Again, make sure you don't overheat that butter.