egg whites are nice, but dry out the dough before baking, my route calls for taking it slow - simply cater to taste, to get your cookies to crisp, don't waste mixing energy by hooking your wrist - and omit an egg, remember temperature, bake low, it's more than just the wet to dry ingredient ratio - keep it warm, 325, watch closely, if it puffs up, don't be alarmed, let it rise - it'll settle completely, give a generous greasing before so you can pry from their settlement neatly - try to skip the inferno, batches burn post-sheet internally considering residual heat - and that's true for every cookie you bake, 'cause any bookie will take the odds of this tidbit slipping past you - patience is virtue for a perfectly done one, but face it, puffy tastes better to some tongues - so add back the egg from the last dough, attention those who gastro-battle with lactose - this dough lacks dairy, most importantly butter, but the flavor remains if applied the right shortening dose - up the fahrenheit 50 degrees, or else heat up anywhere else a standard 160 celsius - lastly, we gussy this cookie up by using cake flour, enhancing its puffiness vastly - chewy comes third, and for people like me the consensus tends toward this cookie being preferred - bread flour evens and rises, it airates, qualities delicate to heating devices - more brown sugar than white aids the gooey aspect utilizing the molasses inside - don't add the sugar until the butter's heated and melted, molecules are still bound when you cream it - take out an egg white and make that my quote of the day, it dries dough, but the yoke is okay - that's it, coveted cookies you don't cook, you bake three kinds make a rookie fall in love with his oven mit

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