IÂm sorry to report that IÂve taken a serious break from the Chocolate Chip Cookie quest. The journey has cost me pounds of butter, sugar, and weight, only to realize that each individualÂs pursuit is unique and personal i.e. "my cookie may not be your cookie." That said, IÂm enjoying reading everyoneÂs success and that picture is enough to make me rethink the issue, Jo. Confession: I grew up on Crisco cookies (with the ½ tsp. Water), with enough cookie to match chocolate, puffy yet chewy, etc., and I loved them. I now make "Marvelous Marble Squares" from my old "The Happy Cooker" Jewish cookbook, which are butter based, chocolate chips swirled on top baked in jelly roll pan. Big bang for the time, crowd pleaser and closest to my memories. Cathy in SWPA

Cannabis contains many different chemicals. THC is the chemical that gets you high, CBD is one of the chemicals that has the most medical benefit. Both of these can be found in medical cannabis - some with just one, some with both, depending on the application. In terms of cancer treatment and chemotherapy in specific, THC is the more useful of the two because of several effects. First, it induces an appetite. One of the first things that happens with most chemo is a loss of appetite because the taste buds are dulled and everything tends to get a metallic taste due to cisplatin (one of the chemo drugs.) The other effect is relaxation. Cancer causes anxiety. Chemo makes that anxiety much worse. THC relaxes the patient and relieves much of the anxiety. The old adage "stress kills" is real life. Cancer is stress to the nth degree. Relieving that stress may be the difference between successful treatment and failure. For other medical problems, the amount of each of the chemicals in cannabis determines what it's effects on the human body will be. Seizures require more CBD. PTSD requires more THC. And so on. I'm not a doctor, although I was a paramedic for almost a dozen years and, having lost a wife to cancer and battling my own cancer, I've spent hundreds of hours pouring through medical research that relates to cannabis and cancer. So, I'm not an expert, but I've got a good feel for what works.

Thanks for the project. It gave this stay at home something to do for an afternoon. They are more cake like, and don't have the buttery brown sugar taste of the original Tollhouse recipe. So while they are definitely good, I prefer the Tollhouse version, to which I add a couple of extra tablespoons of flour.

Another vote for good old fashioned flat pure aluminum cookie sheets. I didn't mesn to imply that warmth was the only cause of spread—just that no matter what you bake on, if the butter is too warm and soft in the dough, you will have spread. That's also why oil doesn't work well in most cookies. Chloebud, what I do know about a long chill/rest time is that the flour soaks up the water from the butter (and eggs if there are eggs). The result is just druthers. The different level of absoption will give you a different texture, though the difference might be subtle. One problem is that in a long soak, gluten will develop more, making your flour choice more important. You need some gluten for loft and chew, but you don't want tough! I know Chloebud has this down. I'm just pointing out some places where the complexity of it all can trip up people who just change things. I can't even fathom how many thousands of lovely cookies I've baked, but I've know people to use the exact same recipes and fail.