I want that irregular lumpy chocolate chip cookie with that crispy exterior edge and soft interior -- not wet-underbaked-gooey dense but not so cakey-light. Ice cream scoop for size and shape, obviously, but how to get it to hold its form? How do I modify my standard Toll House
recipe to achieve this gorgeous behemoth? More baking soda? Lower temp, longer baking time? Freeze first? Secret ingredient? Completely different recipe?