Some famous cookie shop in NY City was on TV one day and said the secret to their success in such a great chocolate chip cookie was they worked quickly and only used really cold butter cut into chunks prior to starting the batter. That may be why my cookies, from then on, were so much tastier and had a nice texture, not flat and hard. Done that way ever since. I suppose doing that and then refrigerating for 30 minutes before dipping and baking them would be even better. Will have to try it. Thanks for the tips KAF! Always appreciated.

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