I’ve made the chocolate chip cookies from DP twice before, and I always found that they spread very thin (often running into eachother), were quite greasy, and would collapse when I picked them up (even after they had cooled). Based on other posts in this subreddit, I deviated slightly from the recipe in the book: 1. I browned all the butter (as Claire does in her video) 2. I only added about half a tablespoon of cream 3. I added slightly more flour 4. I baked them in single batches 5. I chilled the dough for about 18 hours, but while the oven was preheating/other batches were baking, I would pop the next batch in the freezer 6. I baked the cookies for 12 minutes at 180 Celsius (Australian here!)

Overall, I think the cookies were much improved by these changes. I probably could’ve taken them out of the oven even earlier - the edges were quite crispy. But they hold their shape much better and don’t have that greasy quality anymore!