From Binging with Babish:
This week, we’re taking a look at Bobby Hill’s brilliant (and age-appropriate) idea of doubling the butter in a factory-standard chocolate chips cookie. How can we prevent paper-thin, floppy, ineffectual cookies as a result of all the added richness? We need only listen to the wisdom of Lama Sanglug: let the wind take the world away, and make sure the butter stays emulsified.