Came out more the consistency of cake than a cookie and the bottoms browned more quickly than I expected (I used a metal baking sheet lined with parchment paper), but that didn't affect the taste. I chopped up a bar of white baking chocolate instead of chips and that was a great decision. Loved these and would absolutely make them again, maybe with some macadamia nuts added. I made eight larger cookies at first, kept the rest of the dough refrigerated for three days, and then made 15 smaller ones with the rest.
