Use a icecream scoop and scoop batter on to a cookie sheet.
Now pop this into the preheated oven. I baked this in the lower rack of the oven for around 9 to 11 mins.
Remove and top with more chocolate chips for presentation.
Remove them to a cooling rack and cool down.
Serve or store in a cookie jar for 4 to 5 days.
Notes
1)Dont skip any ingredients always use the proper measure. 2)Use all ingredients in room temperature. 3)Dont over mix the batter 4)Use best quality chocolate chips which melts beautifully. 5)Dont over bake the cookies, the cookies will look soft when they are taken from the oven, but as they cool they will harden.Here are tips from nestle website:PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into ½-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.