First of all, thanks for the recipe. I loosely followed the recipe because I used salted butter and did not add extra salt or nuts. I also put in twice as much vanilla extract and added cinnamon to make them a bit spicier.
I know that this is often regarded as incorrect, but for this recipe, I melted the butter down a bit more than usual before I creamed it with the sugar and extract. In fact, the butter was a bit warm and very soft when I creamed it with the brown and white sugar. I know that this is basic, but mix only one egg in at a time after that. The result was a heavenly, and very light butter/sugar mixture. I also mixed the baking soda into the flour with a fork so that it was evenly distributed before mixing everything together.
I then chilled the mixture for ten minutes and rolled my cookies into walnut sized balls (or slightly larger). I feel like this helped to keep the cookies aloft when they were baking. The first batch baked for 12 minutes at 325 were a bit gooey in the middle so I let them finish cooking on the pan. I actually think that when they cooled, the 12 minute cookies turned out just fine. The cookies I tried for 13-14 minutes were perfectly acceptable, but a bit too dry the next day. I have not tried the extra flour or baking soda, but I think that it would definitely give the cookies a bit more body, if that's what you are into.
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First of all, thanks for the recipe. I loosely followed the recipe because I used salted...