Suddenly I have ultra-flat chocolate chip cookies and we like them cakey. I've done everything I can think of. This has happened with two ovens, each of which tests accurately. I've tried baking at different temperatures, chilling the dough (I did that before), mounding it on the sheets, getting new baking soda. The only change I can think of is moving to a rainy climate but that can't be it! This has happened in both a regular oven and my current convection oven. If I add a couple of tbsp. of flour, they are fine, but they taste pasty. Could it be the butter? Help!
You know to soak them in water, but how about marinating them in this, too?
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