Thanks for posting this helpful and well-written advice. I'm confused about this line, though: "(Multiply by 3x if you opt for a smaller pan and your dough is around or over 3/4" thick.)" That thickness is within the range you give higher up in the article: "Here's a general rule of thumb to guide your choice: The cookie dough should be between 3/4" and 1" thick when pressed into your pan." Am I missing something or are you really talking about a dough thickness larger than 1" in the smaller pan?

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