Hi Kit! So sorry to hear you’re disappointed in these 🙁 They’re definitely a soft chewy cookie and not a thick cakey one. If you want them to be thicker you can add an additional 1/2 cup flour!

Your comment came across quite condescending. It’s not her fault you didn’t look at the recipe card and she Doesn’t need to be told that it’s “standard practice” to include the yield so “a baker can plan”. She runs a very successful recipe blog and you are a random person on the internet so I’m pretty sure she know plenty more about what to include in a recipe post. No hate just letting you know to maybe actually think about what you are typing before you comment especially when you made a condescending remark about something that she literally already included in the post. Have a nice day!

Hi Grace! That is a great question! We use a combo of white and brown sugar because white sugar gives your cookies a little crunch, while brown sugar provides more moisture so they stay super soft! I also feel like brown sugar has a deeper flavor that really complements the chocolate!

This recipe won’t work for rolling out, but if you drizzle with chocolate and sprinkle candy canes on top they’ll be super festive!