I just wanted to add to this post the observation that long freezer storage can also be a factor in cookie texture. About a month ago, I prepared the KAF soft choc. chip cookie recipe, reserving half the dough in my freezer for another day. The cookies I baked right away were soft and chewy. The ones I baked from the frozen dough a month later came out crispy, and turned very hard after a day or two. Nobody complained, by the way. That is one phenomenal tasting cookie!

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