Hi Krithi, we’re so glad you loved the cookies! We find the dough to be a bit too slick to form into balls before chilling, but you can certainly try it if you wish.

I have a question- can we portion the dough before chilling? Or does it have to be done after it’s chilled in the refrigerator?

Hi Skyler, you can double this recipe, but you might find it more difficult to mix with the added volume. All measurements should be doubled, but how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured, which can make the dough crumbly. You may find it better to make separate batches. Hope this helps!

Hi Madi! We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html