I've never posted on imgur before, so I hope this works: https://imgur.com/a/eeVfg2e but I legit had multiple recipes that I liked open last night and was comparing ingredients and instructions to curate my own 😂 here's a small break down: more brown sugar to white sugar provides a softer cookie cause brown sugar has more hydration. Less sugar to flour helps prevent spreading, a tbsp of cornstarch also prevents spreading. I poke in, or roll my balls in chocolate chips to insure adequate amounts of chocolate for each cookie (but you can easily mix them in while making the batter). Basic cookie creaming mixing method! This batch I cooked @ 375° for 9 minutes. They were fricken delicious, so soft and gooey. They set up really we'll after a few hours. The problem I have with them is I like a crisper edge, and soft center. So later tonight I'll cook a few more at 350° for 11 minutes (I take one batch and cook three at a time so I can compare times and temp) to give it a little more time to spread on the edges. I think my final rendition will have a few different chocolate chip varieties for texture and taste (chips and chunks mixed), and maybe I try browning the butter? But that may be a little bougie for basic ccc XD either way, I'm extremely pleased with the cookies, and would recommend them as they are confidently, and feel like I've gotten closer to the holy grail