Ah, much better. Amazing what a difference following the recipe makes! This was my second try at the thick, chewy chocolate chip cookies in Baking Illustrated, and this time I used the proper amount of flour. They look good, they smell good, they taste good and, as advertised, they are chewy – like those cookies you (OK, I) buy impulsively at the gourmet grocer from the jar next to the register.
Along with the flour, these cookies have plenty of butter, which was melted and cooled before I mixed it into the dark brown sugar. We’ve got 24 of these. I’m going to give a few away, but I’m guessing the rest won’t last long!