Bake at 325°F for 18 minutes for 3 inch cookies.Cool on baking sheet for a few minutes before transferring to cooling rack.
You can see the sides of the cookie are nice and straight, not rounded. There is a defined line, or edge, on top – which is what you’d expect from a bakery cookie.
I’ve tested this recipe more times than I can count to get it just perfect, and freezing the dough is key to getting nice, sharp, golden brown edges with no cookie bloat.