Hi Stan! Thanks for the amazing feedback. So glad you love them!

Thanks for the fantastic recipe. My shopping around has come to an end

Hi Leona! Is it possible something was measured incorrectly? Either too much butter or too little flour?

Hi Lauren! Thanks for the wonderful feedback 🙂 You can store them in an airtight container at room temperature for several days. They also freeze really well!

Oh my goodness, these hit my pregnancy craving right on the spot! I used mini chocolate chips because that’s what I had on hand. I didn’t refrigerate the dough just because I never refrigerate cookie dough and it doesn’t affect the outcome for me. Other than that, I did not change a thing. I used a 1.5tbs scoop, got almost 4 dozen cookies, and still baked for 10 min. They are perfectly crisp on the edges and chewy in the middle! I didn’t see any notes on storage. If I don’t eat all 40+ cookies overnight (haha it’s tempting!), should I store them on the counter or fridge and for how long?

Thank you, Katie! I’m glad you loved them. Thanks for your tips!

Hi Sharon! I haven’t baked at high altitude myself but here are the tips I suggest to people:

You will need to make some adjustments to the recipe and it might take some experimentation on your part. I’ve never baked in high altitude, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html

Here are some general guidelines if you’re at 3000ft:
• Increase the oven temperature by 15-25F

• Decrease baking time by 5-10mins.

• Decrease sugar by 1 Tbsp per cup

• Decrease baking powder by 1/8 tsp per cup

• Increase liquid by 1-2 Tbsp per cup

• Add 1 Tbsp of flour

If you’re higher up than 3000ft, you will need to increase/decrease the ingredients incrementally. Again, it will require some experimentation. There are some great resources for high altitude baking out there.