Aged my dough for 3 nights. For what it’s worth I only baked mine on one tray in the middle of the oven as opposed to the original recipe’s rotate halfway through. I really liked the cookies but they were very thin. Anyone else have similar results?
by isw2424
6 Comments
You might try a double walled cookie sheet
That’s how I like mine!
That happens with all butter
It is absolutely heresy and you didn’t hear it from me but my mom is a chocolate chip cookie obsessed nut job and swears but half butter and half butter crisco for the right height. The cookies don’t spread as much and you get crispy edges and a softer interior.
(Baking) powder puffs and (baking) soda spreads.
Perhaps add a little baking powder next time to puff your cookies up a bit! 🍪
What kind of cookie sheet did you use? The recipe calls for a standard aluminum cookie sheet which transfers heat very fast. If you used a steel sheet or an insulated (double walled) sheet, it’ll bake slower and the dough will spread more. This will also happen if you let the dough warm up too much before baking, or you don’t allow the oven to fully preheat!
That’s my favorite kind! Is it crispy