Note 1 on Flour: I measure by the flour for this by scooping the measuring cup directly into the flour container, leveling with a knife, and adding to the bowl. You can use between 50-60 grams of flour for this recipe if using a scale (chewier thinner cookie at 50 grams vs. a bit more body through the middle with 60 grams). I like both!
Note 2 on Puffiness: If the cookies come out of the oven puffier than you want them to be and don’t seem like they’ll sink down on their own, just pick up the pan and gently give it a few taps on the counter to deflate them a bit.
Note 3 on Bake Time: 10 minutes = more underbaked, 12 minutes = more golden browned.
Note 4 on Butter: The paper on the butter wrapper (where the amounts are marked) is often a bit crooked so just keep an eye on that to be sure you’re getting as close to 3 tablespoons as possible. If the paper is crooked, I will often just eyeball cutting the stick of butter in half and then cutting off one tablespoon to get the accurate 3 tablespoon measurement.
