This may quite possibly be the tastiest cookie I've ever eaten. It is deceptively visually unassuming, but then you taste it...
One change I made with my dough was that I used half brown sugar and half white sugar instead of all white, as per many suggestions by reviewers, and would absolutely always make it that same way in the future.
I achieved several different results using different techniques with the same batch of cookie dough. On the first dozen I baked, I followed some reviewers suggestions of simply dropping a rounded ball of dough and letting it flatten out while baking. I used a teaspoon to scoop the dough. They did level out some while baking and had a golden brown crunchy edge and softer inside.
I then baked a pan where I squished them down flat with my fingers first and these had an entirely differently texture. The edges were even more crunchy and crumbly and the insides were light, airy, and melt-in-your-mouth! Absolutely delicious!
So, I would disagree with all the reviewers that state that you can just drop them in balls on the pan and they will spread, as they only partly spread and don't result in the same texture at all. It is a different type of cookie, albeit they are both fantastic!
Another thing I found is that tin foil shiny-side-down works perfectly to line your pans while baking. Also, black baking sheets are the best for really crunchy edges. My thicker "even-cooking" sheets resulted in uniform blobs.
You REALLY need to try these!
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This may quite possibly be the tastiest cookie I've ever eaten. It is deceptively visually...