Heat the oven up and get that cookie sheet out......
* Avoid over mixing the dough. Blend flour into the dough until just combined with the rest of the ingredients. Beating adds air to the dough, which allows gluten to expand leading to a denser, touch texture rather than a softer, more crumbly or flaky cookie.
* Make cookies a uniform shape and size so that they bake evenly.
* If you own only one cookie sheet, cool it to room temperature between batches. This prevents the butter from melting out of the dough and puddling up on the sheet.
* As a rule, let cookies cool on the baking sheet for 1 or 2 minutes, just long enough to firm them slightly and make it easier to slide them off the sheet and onto a rack.