These were really delicious. I've made a lot of cookies in my life, but this was my first time making them so big. Two things: they are so much better on day two it's not even worth eating them the same night you make them, and they go from perfect to overcooked pretty darned quick so watch them like a hawk. My cookies tasted the same with or without the Maldon salt garnish (I did a few with salt to try it), so I'll leave it off next time. Thank you for this recipe - I'll be making it again, for sure.

Amazing recipe, thank you for sharing!!! I used pecan and Cadbury dark chocolate chips. Fan forced oven at 160 degrees and 14 minutes came out perfect. It is chunky cookie, softer on the inside.

I made these cookies for the second time yesterday. They are SO good! Perfectly chewy with the right amount of saltiness. I made mine with pecans, which worked very well. I did find that baking them on a Silpat prevented them from burning on my dark baking sheets. Thanks for the tips!

Hi Rachel, I was reading about freshly ground grains for sourdough baking, and apparently freshly ground grains tend to absorb more liquid, so I'm wondering if this was the difference. I used store-bought spelt flour, definitely not fresh. I think your instinct of adding another egg was correct, and I would have done the same.

I'd recommend using an oven thermometer to double check the oven temp, I always bake cookies somewhere between 350–400 °F, depending on if I want them to spread more or less, but they don't burn even at the higher temp. It sounds like your oven may be running hotter. Hope that helps!

Hi Stef,
Decreasing sugar in a cookie recipe will definitely lead to less spread. The more sugar, the more spread. Like you mentioned, to compensate for the decrease in sugar, you could try decreasing the flour, but remember then you are going to make less cookies and also that the more you decrease the flour, the higher your ratio of sugar to flour will be, so it's the equivalent of adding more sugar, when you think about it! Sneaky!
Good luck with your cookie tests!

Hi Patty, thank you so much for your comment! I'm not sure if you saw my other blog post about chocolate chip cookies where I talked about everything I learned from the tests I did, including baking temperature tests and playing with the chemical leaveners. Here's the link in case you want to check out the full writeup: https://bakeschool.com/how-to-make-the-best-chocolate-chip-cookies/

Let me know how your chocolate chip cookie baking goes!