Achieving the proper cookie texture is no mean feat, let me tell you. If you’ve ever left cookies in the oven for “just one minute more” in the hopes of realizing a crunchy crust, only to pull out little blackened pucks of despair, well, join the club, my friends. Finding the right balance between chewy and crunchy takes real finesse, and I’ve burnt more than my fair share of batches in the attempt. I’ve also made many cookies which resemble muffin tops more than anything else, which, while delicious in their own right, were not what I was going for. So when I set out to develop a cookie recipe that could perform that holy grail of a balancing act, it was with more than a little apprehension.