Excellent. This recipe came from Baked By Rachel. I used equal parts lemon and lime juice and zest. I got 29 using a 1 T./1.5" scoop. I let my cold dough balls sit at room temperature for 30 minutes before I baked them. I didn't want mine soft so I baked them until the edges were brown but 8.5 minutes was a little too long, so I baked the other batches for just 8 minutes each and they're perfectly crunchy on the outside and chewy in the center and spread out as they should.
I grade these an A+.
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