Butter contributes to cookie spread. You can replace some of the butter with an extra egg yolk and the cookies will stay tender and fat. Adding more flour will produce a cake like cookie that is dry.
In my experience, if I chill the dough thoroughly before forming the cookies, and don't press down hard on them before baking, they will stay thick. No extra flour needed.
In my experience, if I chill the dough thoroughly before forming the cookies, and don't press down hard on them before baking, they will stay thick. No extra flour needed.
Here is a food lab dissertation on chocolate chip cookies by Kenji at Serious Eats. I love his chocolate cookies. By reading his explanation of ingredients, you could tailor your cookies to your liking.
If you click on his cookie recipe link, I believe he tells someone how to achieve thicker results down in the comments.
http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html
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If you click on his cookie recipe link, I believe he tells someone how to achieve thicker results down in the comments.
http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html