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Chef John's Chocolate Chip Cookies
December 05, 2016

I used a gold williams-sonoma baking sheet without parchment paper. I baked a batch that wasn't chilled and another that was and used the same scooper as shown in video. Both turned out moderate thickness (not so thin as pictured) but spread evenly (no lump or cakey-ness as others described). In my oven they took 2 minutes longer than instructed. For me these were perfection: crispy bottom and edges with chewy, gooey goodness on top. Ghirardelli chocolate chips were amazing in these and the dough was delicious too. Thrilled! Thanks Chef John!

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