The texture is not what you'd expect. The texture of these cookies is quite different from a regular cookie texture. These are soft, fluffy, and have a very cake-like texture. They remind me of this pumpkin muffin with cake mix recipe, but in a cookie shape.

Use a cookie scoop. I don't always use a cookie scoop for baking cookies, but with this recipe, I do because this cookie batter is super sticky and hard to shape with your hands, so a cookie scoop is incredibly helpful for this recipe.

Keep them from getting sticky. Store these in a container wrapped in plastic wrap or tinfoil (not a secured lid) with a few holes poked into it to avoid the cookies getting wet and sticky.

Don't overwork the batter. You don't need an electric hand mixer to make these cookies; a simple rubber spatula or spoon will do the trick, and you'll want to mix the batter just until it's incorporated to keep these cookies extra fluffy and soft.

Add more chocolate chips. Before baking, top each cookie with a few extra chocolate chips to make them extra chocolaty and appealing.

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