Recipe worked great as written. No prior refrigerationi of dough needed to obtain beautiful results (or any other alteration to recipe for that matter). Cookies did not flatten out, they baked up as promised. *Key* instruction written in recipe to pay attention to is: "beat...until light and creamy". This requires a few minutes of beating. The dough should actually change color and texture, and the temperature will have cooled to room temp from the beating. You will begin to see the granules of the sugar reduce, and the color will lighten up quite a bit. Scrape down the sides of your bowl and keep beating until the color is lighter and texture is creamy evenly throughout the dough. It's worth the results in any cookie recipe you would make. Some reviewers recommended increasing the baking time by as much as 5 minutes, or not taking out of oven until golden brown on top. Why ruin a good thing? I baked exactly 15 minutes. Cookies will not look completely done when you pull them out, but they will be. They will continue to cook for a minute or two as they sit on the pan. They will be completely done and perfectly soft and chewy. Trust the recipe as written. It's a great one. One other thing, on storing cookies. You will get the best longevity by freezing any cookies the first day you bake them. Cool completely before placing in freezer safe self zip bag. Weeks later when you want a cookie, take one out, it will soften and thaw on it's own within a minute or
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Recipe worked great as written. No prior refrigerationi of dough needed to obtain beautiful...