Flour Tip: To measure the flour for this recipe, scoop the measuring cup directly into the flour container, level with a knife, and add to the bowl. For a chewier, thinner cookie, use 50 grams of flour, and for a bit more body in the middle, use 60 grams. Both options are delicious!
Puffiness Reminder: If the cookies come out of the oven too puffy, gently tap the pan on the counter to deflate them slightly.
Bake Time Note: Baking for 10 minutes will result in a more underbaked cookie, while baking for 12 minutes will give a golden brown finish.
Butter Tip: Pay attention to the markings on the butter wrapper to ensure you’re using approximately 3 tablespoons. If the paper is crooked, simply eyeball cutting the stick of butter in half and then cutting off one tablespoon for an accurate measurement.