This is my mom’s recipe, and is always a hit whenever we bake them. Another benefit is that they work perfectly with my ice cream cookie bowl pan. Just google that. If you don’t own one, you haven’t truly lived.
It’s better to err on the side of undercooking these cookies. Lightly touching the top, the finished cookies may seem undercooked and soft, but they will continue cooking on the baking sheet. In addition, they will harden. So if you wait until the tops are golden brown, then they will be crispy. So it depends on if you want a chewy or crisp cookie.