Our friend Nora Mace developed this recipe as a thicker, chewier alternative to our classic chocolate chip cookie recipe. These cookies benefit from letting the dough rest overnight in the refrigerator, but they’re excellent baked right away, too.

Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

Whisk together in a medium bowl:

Set aside. Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy, about 4 minutes:

Scrape down the sides of the bowl and beater regularly. Beat in:

Add and beat just until combined:

Stir the flour mixture into the butter-sugar mixture until well blended and smooth. Stir in:

Drop the dough by the level tablespoon about 2 inches apart onto the prepared baking sheets. Bake until the edges are browned but the centers are still pale, about 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.