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Hmm, I think a bit more egg might work, because the egg proteins help to structure a cookie when it cooks, also possibly less butter because I have observed that the fattier a cookie gets the more it tends to flatten out and spread as the fat melts in the heat. I would recommend the former over the latter though, fat is basically a big part of the flavor of a good cookie.
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Dec 23, 2016 21:18
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| # ¿ May 3, 2024 00:46 |
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I made some cookies: Gingerbread goat, strawberry thumbprints, chocolate-cardamom vanilla pinwheel and macadamia white chocolate chips
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Dec 24, 2016 23:39
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