Don’t sift the flour! Sifting is great for cakes, but not for most cookie recipes. Unlike when making a cake, the eggs are added to this recipe COLD, instead of at room temperature. I take the eggs straight out of the fridge. This is a practice that was used by our mother’s who made a lot of flat cookies back in the day! Beating until sugars and butter are fluffy works for cakes, but not cookies! Less air beat into the batter is better and will produce chewier cookies!
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