I made a batch of chocolate chip cookies from the NY Times recipe that everybody was going crazy over a few years ago, myself included. Despite weighing all the ingredients I appear to have halved the flour or doubled the butter or something because this batch spreads like crazy. Is there a way to add more flour to cookie dough once the chocolate chips are are mixed in? I’m assuming not since the new flour wouldn’t be coated in butter the way it’s supposed to, and there would be a lot of overmixing of the flour. Oh well, these are yummy but not very pretty. Here I’ve scooped them onto a cookie sheet to freeze individually so I can bake one or two at a time.