I strongly believe, that for every amateur baker or cook, there is at least one food item that they struggle to make. For myself, American style cookies and shortcrust pastry have always proven challenging. With cookies, every single batch I'd ever tried to make either spread into each other on the baking tray, crumbled as soon I tried to take them off the baking paper, or were overcooked.
A fortnight ago, I became determined to overcome my 'cookie issues'. Over two weeks, I made endless batches of dough: I tried everything from refrigerating the dough overnight, to placing the baking tray in the freezer and I played around with the ingredient balances.
Finally, my two weeks of testing produced something edible.