So good! I followed the recipe pretty much as stated, using unsalted butter. I rolled my cookies into larger-sized balls (at least 2 inches), which yielded only 9 cookies instead of 12 for the half-batch that I made. I cooked them about 15-16 minutes, or until just very slightly golden on the edges, and allowed the cookies to cool almost completely on the pan before removing. The result: a large, delicious cookie that was soft in the center, and perfectly crisp on the edges; sweet, with only the very very slightest hint of saltiness from the baking soda and salt. So good!
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So good! I followed the recipe pretty much as stated, using unsalted butter. I rolled my...