Love these! Had a few issues the first time but found my magic formula - reduce butter and sugar by 1/2 Tbsp per recipe, only just lightly cream butter and sugar until combined, add 1/2 Tbsp flour per recipe (update: add more, can't say how much because I messed up, but a fair bit, dough shouldn't be sticky at all). Use standard bake, increase temp to 365 to account for elevation to set edges and quickly activate baking soda so flour can set before butter melts and spreads too much (update: keep at 350). Slightly rounded 1-1/2 Tbsp scoop, only need 2.5 Tbsp rolling sugar per recipe. 12 cookies per pan, 9 (update: 10 minutes at 350) minutes in oven, cookies should be thick and domed coming out of the oven. Leave on pan 5 minutes.
