*Notes on Storage: Once shaped, the dough can be kept in the fridge for up to 3 days, or in the freezer for 3 weeks in a freezer safe ziplock, or tightly wrapped in cling film. 

*Notes on Cooking: The trick is always to go for underdone instead of overdone when baking cookies. The center can still be soft, and realistically you don’t want to be able to (and shouldn’t) pick up the cookies when they cone straight out of the oven. They will ideally solidify and slightly harden as they cool, giving a nice gooey inside but set on the edges texture. If the edges are browning, or lightly set, then you are likely within your window to pull them out of the oven.

Original recipe link here !