We really like this recipe. I usually grab a messy spoonful, about the size of a golf ball. I don't flatten it or anything. The cookies come out beautifully lumpy and the perfect thickness. Oh, and a little trick I learned to make them look more like the "pretty" bakery cookies: after you form them but before you put them in the oven, poke 2-4 more chocolate chips onto the tops of the cookies, to break up any "plain dough" areas.
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