“I also add a dash of espresso powder, just an 1/8 teaspoon at the very most, to complement the taste of the chocolate. And when it comes to the chocolate, I get a big block of dark chocolate and cut it with a knife to get varied shapes and sizes. It looks much prettier this way, too. “Last, instead of 2 1/4 cups of flour, I use 2 1/2. I’ve found that the little bit of extra flour helps reduce spreading in the oven, so you get a thicker, more substantial cookie.” —u/iwantbutter
