ever since i moved to southern california from texas, my chocolate chip cookies bake flat. why does this happen? how do i get them puffy again? i'm using the same old recipe and ingredients from the bag of chocolate morsels. is it the change in altitude (i have no idea if there's difference)? how can i correct this?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)