While reading your hints for softer/ chewy cookies I thought it said to substitute 1C. brown sugar for the 2/3 C. Brown sugar AND 1C. Brown sugar for th 2/3 C. White sugar! I had mixed in all butter as suggested. Thank heaven I did a test batch of three cookies, they came out like dark brown 4 inch circles with a few dark bumps in the center! LOL (I had read that the more sugar, the more spreading, so was wondering how adding all that sugar was going to work!) Any way, I added about half a beaten egg and about 3/4 C. of flour and baked them for 11 min. Absolutely the best tasting cookie! Can't wait to try the recipe the CORRECT way. Hope they turn out as good.

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