A lot of people still

A lot of people still asking why do I keep all the holes in my cookies and there's a few simple but if I were to bake cookie right here as is dough there's no visual texture to it is just a chocolate cookie to everyone but all these little tips and ridges are what's going to brown and stand out and then when I top it with flaky sea salt, it's little nooks and crannies for that salt to stick once that cookie is baked there, it's also letting the spread versus just being like a giant domed baseball, which I don't want. Now, my cookies do spread. It's just I push them down so they bake more evenly because leaving a cookie that's this tall versus gives me the shape and