I'm trying to experiment with a cookie recipe that I love - specifically these Zucchini-Lemon Cookies http://www.food52.com/recipes.... They are quite cake-y, and I would like to make them more cookie-like: less puffed, more chew and/or crunch. What is the best way to adjust the ratios of ingredients to get this texture?
From a Michelin-starred pastry chef and founder of The Tiffin Project, a nonprofit for South Asian women
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