What flour will form the backbone of your cookie?

What's your brown-to-white sugar ratio?

How much total sugar relative to flour?

What's the primary fat in your cookie?

How should you prepare the butter before mixing?

How will you use eggs?

What shape of chocolate goes into the dough?

What percentage cacao / type of chocolate?

What makes your cookies rise?

How will you combine the ingredients?

Will you refrigerate the dough before baking?

How big are your cookie dough balls?

How hot is your oven?

When do you pull them from the oven?

Any special additions or techniques?