I just made these cookies, and they taste amazing. However - and my fault here entirely - I was in a hurry this time and for once didn't weigh my ingredients. So I think I got really heavy handed with the flour. The "dough" resembled flour after cutting butter into it for biscuits - crumbly and not congealed like the pic in PJ Hamels blog post. Ended up making the dough balls by hand since it was all too crumbly for the scoop and wound up with much larger individual cookies as a result which forced me to adjust baking time longer. Nonetheless, I'll make these again but will take more care with measuring ingredients.

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