Two questions: 1. I know that others have raised questions about the white sugar + brown sugar + molasses, but I'm still confused. Why does the recipe call for all three instead of just brown sugar (maybe plus 2 tsp molasses to bring the ratio up to the original)? 2. Why flatten the dough out into a disk to refrigerate? I religiously refrigerate my chip (and most other) cookie doughs, but always just refrigerate in the mixing bowl if I'm not forming a log for slicing. This seems like a personal preference point, but I thought I'd ask: is there some other motivation for that step that I'm missing?

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