So, what we have here is a sort of crumbly dough that will just barely come together, because it doesn't have any eggs in it. You could, at this point, if you want a different style of chocolate chip cookie, measure about one tablespoon of dough and just have it like that on the pan before you bake it. And this makes more sort of crumbly cookie, like a really buttery shortbread type of cookie and similar to something like pecan sandy but with chocolate and so, you can either have it like that or you can add in the eggs for the basic chocolate chip cookie.

So, this will only come together in your hand, when you form it into a little ball. But we are going to do is add eggs. And you can now just sort of beat them, before you add them in there so that they are mixed around and you know you don't just have a little punk of egg white in there. The reason you take it out of that before you -- put the - before -- the reason you take it out of the stand mixer, before you add the chocolate is because the chocolate would be just too beat up in the stand mixture and it will jus sort of a work the mixer a little too hard as well. So, you just want to make sure that you give it a good mixing in here and now it has come together into your regular chocolate chip cookie dough. So, that's your texture that you are looking for.