Great article and info — and love that I learned a new tip: ClearJel for cookies! Years ago, I made a Lemon Cookie from the original San Francisco Chronicle cookbook. They were super lemony, very flat, with almost caramelized-crispy edges but a slightly chewy center. They were, honestly, one of the best cookies I’d ever had. Then, I went to recreate the magic, but came out with a puffy, soft, and much less interesting cookie. And again and again. I must have made a mistake when making them the first time, but what a delicious mistake! It’s been 20 years, but I might reverse-engineer your preventative tips to see if I can recreate those lemony beauties again! Thanks for the inspiration, Xander and Annabelle!

• Reply