*Correctly measuring the ingredients is key. I suggest either weighing the ingredients or aerating the flour (sifting or fluffing) and then scooping and leveling. Packing in too much flour will cause the cookies not to spread or to be dry and crumbly.
**Can substitute 4 ounces finely chopped baking chocolate for chocolate chips. I like to use semisweet in this recipe. If you prefer a less sweet cookie, you can use bittersweet chocolate. If you prefer a sweeter cookies, try milk chocolate.
***I suggest stirring this recipe together by hand rather than using a hand or stand mixer.
****Nutrition values are estimates.