Quote:
Originally Posted by GGG
Brown sugar instead of white sugar
High melting point fats like shortening over butter.
High temp, Short baking times.
The goal is a thicker cookie that retains moisture while baking that doesn’t spread out
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And remove then before they are fully baked. Then let them cool on the hot baking sheets for 2 to 3 minutes before transferring to a baking rack to cool. Also don't squish the raw cookie dough down to flatten the cookies prior to baking.