I was able to get my soft, chewy and slightly brownie-like texture this time round. My previous attempt with the same cookie batter yielded a more crispy batch of cookies. This time round, I moulded a thicker cookie dough onto the baking sheet for every individual cookie. Baking time remains approximately the same, about 12-13 mins at 160 degrees celsius. I took out my remaining ball of cookie dough from the freezer and sit at the room temperature for about 1-2 hours or until the dough has fully thawed and suitable to mould. I moulded each cookie individually instead of rolling and slicing from a long cylinder of dough. They are similar to subway's double chocolate cookie! Just play around with the thickness of your cookie dough and the baking duration to get your desired cookie texture. This cookie recipe is fantistically awesome!