Thick, soft, chewy and chocolatey, and not overly sweet
Keep the cookie dough in the freezer for 5 to 10 minutes to firm it up a bit. If firm enough, remove from the fridge. Using a regular sized ice cream scooper, scoop out the dough and arrange them in a small baking pan or any container/plate that could fit in your freezer. Top each with more chocolate and reshape them like a cube (please see the video for visuals) or you can skip the whole reshaping part. You can just stick to how you normally shape your cookie dough.
When done, put them back in the freezer while preheating your oven to 325 F. Then prepare a baking sheet with a parchment paper. Note: You can keep these in the freezer overnight and bake them the next day.
Place the shaped cookie dough in the prepared baking sheet, keeping 2 inches apart from each other.
The cookies stay amazing up to 5 days stored in an air-tight container. These can also be kept in the fridge to stay longer and can be reheated in a microwave for a few seconds before enjoying.