*I am a firm believer in pulling cookies out while they are just barely brown on the edges and letting them cook a few minutes on the pan after removing them from the oven. Doing this keeps the cookies moist and chewy.
*I also used Red Mill Organic Unbleached All Purpose white flour because it helps keep baked good light and airy. This flour is a kitchen staple which is incredibly versatile and perfect for all of your baking needs.
*To keep all of the cookies the same size for baking time purposes I use an ice-cream scoop to scoop the cookies onto the pan.