These cookies are scrumptious! The ingredients are so simple, and yet the proportions are perfect. Thank you for sharing a recipe I will definitely be making again.
If you can, stick to the “best ever” cookies, stick to Grandma’s chocolate chip cookies and the family favorites. Those cookies are safe, they are your friends, made to be consumed by you.
If your cookies are spreading too thin as they bake, the dough is likely too warm. Refrigerate it for 15 minutes or so to firm it back up before dolloping out onto the baking sheet. Also, if you are baking the cookies in batches on one tray, be sure to let the tray return to room temperature before dolloping the dough onto it. Otherwise, that will also cause the dough to expand too quickly.
If you find that the dough is wet and it REALLY sticks to your hands, you probably need a little more flour. This is important otherwise you’ll have flat cookies. I’ll usually add a few tablespoons at a time to get it to the right consistency. See video in post for reference. You should be able to roll the balls of dough between your hands without any issues.
The texture of a chocolate chip cookie is largely dependent on its fat composition and the type of fat used. A study done by Kansas State University showed that carbohydrate based fat-replacers were more likely to bind more water, leaving less water available to aid in the spread of the cookie while baking. This resulted in softer, more cake-like cookies with less spread.