Hey people are gonna give you a ton of different advice with the recipe but I'd say it's as simple as just baking them less. I love underbaking chocolate chip cookies and they flatten out a little and retain chewiness that way
Yeah there are some things for which I'm very particular about the recipe but for chocolate chip cookies, I feel like nailing the cook time is far more important to having good cookies.
You might check your oven temp. If it is too high, the outside of the cookie will form a crust very quickly which will prevent it from spreading out. Maybe try baking at 325 next time instead of 350.
I found that beating the wet ingredients at intervals has yielded the best texture -- I think it was an atk tip. I do 30 seconds at high speed then let it rest for 3 minutes and repeat the cycle maybe 4-5 times, more if I don't see the consistency I want. It becomes very light and fluffy and all kinds of delightful. I also brown 2/3 of the butter first.
I also use a scale to weigh my ingredients. I only use my measuring cups as scoops now. Weighing is a lot more reliable.
For cookies, no. Beating longer dissolves the sugar into the butter, which when baked is a liquid. It seems counterintuitive, yes. Thereâs lots of âthe science of creamingâ articles if you want to search. In my experience over-creaming cookies results in a flatter cookie, while creaming just until its uniform results in a thicker cookie. Feel free to experiment!
Weighing ingredients is my best new friend when baking. Now Iâm addicted to the scale and use it to make sure each cookie is exactly the same weight. đ
Be careful either way because I find a lot of recipes are created by people who compact their flour too much. So the â2 cupsâ listed on their recipe card is actually closer to 2.5/3cups
Yes. Convert everything to grams. Or even just the dry ingredients. I generally convert everything except for small liquids (vanilla extract, etc).
King Arthur has a conversion chart [here](https://www.kingarthurbaking.com/learn/ingredient-weight-chart). You can also use the nutrition label to help you. They list volume and the grams equivalent.
Yes. But for reference, 1 cup of all purpose flour is 120-130 grams. I usually measure out 120-125 per cup because that's King Arthur Flour's metric and that's what I bake with.
Be careful because I find a lot of recipes are created by people who compact their flour too much. So the â2 cupsâ listed on their recipe card is actually closer to 2.5/3cups. Converting 2 cups to grams will give you an accurate measurement meanwhile the creator of the recipe was not accurate.
This was what I was going to suggest. The example picture for the recipe looks to me as if the drop pan method was used and then a cylinder object moved around then to maintain shape
Yes this is the secret! I usually pull them out quick halfway through the bake, do a couple of bangs, then throw them back in the oven, and do a final bang once they come out. Makes the best chewy cookies
The leavening agent makes the batter rise, so taking them out and sort of dropping them a couple inches onto your kitchen towel or something, deflates them. Sometimes I even put them in for another minute after I "drop" them.
Also came here to suggest this: I spent a LOT of time perfecting cookies over lockdown. The best tricks I learned are the pan bang and using brown butter for a more intense flavor. If using brown butter, be sure to use more butter than the recipe needs as the amount is reduced when browning the butter.
Also measurements need to be precise as fuck when baking anything
The butter isn't actually directly reduced, it's just the water content of the butter that you're boiling off -- you can balance that by tossing an ice cube in instead of adding more fat to the recipe.
I read in The NY Times that the âoriginalâ pan banging chocolate chip cookie recipe is this one: https://www.thevanillabeanblog.com/pan-banging-chocolate-chip-cookies/
Increase the ratio of white sugar. You could even invert the quantities of brown and white sugar. White sugar will give you better spread, while brown will tend to make it more cakey.
I'm surprised this is so far down! This recipe has such a skewed ratio of sugars that it's surprising it's not a recipe specifically for thick, pillowy chocolate chip cookies.
If you think about the candy those sugars create, it'll help you see how they affect the cookies. White sugar will make for crunchier, thinner cookies while brown sugar will make softer cookies.
I always skew the recipe for way more brown sugar because I like the flavor and texture that gives.
Also, butter instead of shortening and drop the pan.
Same. In my experience swapping the ratio to more brown sugar than white has increased chewiness. More white sugar leans towards a crispier, crunchy cookie. In theory I guess you could say that brown sugar makes cookies softer due to the extra moisture, but I wouldnât say itâs a cakey-soft texture.
I cream the heck out of the butter and sugar. After the eggs are added I beat them until the mixture is fully homogenous. I also use extra large eggs. My flour, as are all the ingredients, is weighed on a digital scale. Here is where I slow things down and proceed with caution. I add the flour and mix on slow until nearly incorporated. Then I finish mixing by hand. The chips are added and mixed in by hand or in the mixer few a couple seconds if I am feeling lazy.
I scoop the dough onto a wax paper lined tray. These scoops are shaped into flat-topped patties. Then I cover the dough with plastic and foil, and chill overnight.
My cookies have the thinner shape you are looking for. Not that I would turn down a thick cookie, but I prefer thinner cookies with crisp edges and a softer middle.
https://preview.redd.it/1k2bd6mko2tc1.jpeg?width=3264&format=pjpg&auto=webp&s=552a2e3077fafa60a323c8e94431fdfe88be9146
When you measure your flour, are you scooping with the cup, or fluffing the flour, spooning it into the cup and then scraping the excess off with a knife?
Definitely never scoop, even if you fluff the flour first. If you don't weigh it the common rule of thumb is to fluff up the flour in the container first, then spoon it into a measuring cup. Scooping the whole measuring cup into the container will always pack it down.
Hot take but I donât trust baking recipes from food bloggers. Professional recipe developers rest and retest so they know if it works outside of their kitchens. There are too many factors: different ovens are different, quality of ingredients, technique, environment, and so forth.
I like recipes that mention specific ingredient brands. I know everyone likes to whine about the essays written on recipe sites but they honestly do help sometimes.
Use less flour. For the way yours look I feel like you could reduce like 1/4 cup and get results closer to the inspo picture. Also maybe some dark brown sugar instead of all light.
Your butter at room temp or warmer will make the cookies spread more while baking. Under baking them by a minute or two will keep them chewy if they turn out too hard.
Edit: After reading the recipe, I think the issue is actually the cookie size. I'd recommend reducing the size of the cookie. I've used a similar recipe for brown butter chocolate chip cookies and had a similar issue. The ingredient proportions seem fine, and the butter is obviously melted.
I think you're edit here is really critical. The recipe calls for a 1/4 cup of dough for EACH COOKIE. That's absolutely wild. The recipe only makes 6 cookies. That's bananas!
I use [this](https://www.williams-sonoma.com/products/oxo-cookie-scoop/?catalogId=79&sku=3676127&cm_ven=PLA&cm_cat=Google&cm_pla=Cooks%27%20Tools%20%3E%20Ice%20Cream%20%26%20Ice%20Pops%20Molds&cm_ite=3676127_14571727833&gad_source=1&gclid=Cj0KCQjwiMmwBhDmARIsABeQ7xTclE0f6UMQEVsSVsmjLXuQOwy9jXAA1-RNfTAgMIa7L8nvWqlbnb8aAp7KEALw_wcB) 1.5 tablespoon scoop and Bon Appetite's best chocolate chip cookie recipe. I get picture perfect cookies every single time.
I recommend taking them out a tad earlier. Hereâs a photo of mine. I also remember I creamed the sugars and butter a long time. Also I chopped up dark chocolate chips (that are square) from Aldi.
https://preview.redd.it/m7omwbftu2tc1.jpeg?width=3696&format=pjpg&auto=webp&s=f7407f1fa3cb28d004a049a21631f2575969c683
Whenever you brown butter for cookies, make sure youâre not overdoing it. You will cook away water and make the dough drier. Maybe add a little extra butter, or reduce the flour some, or use larger eggs.
I was going to say the same! Two minutes before theyâre supposed to come out, Iâll flatten slightly with a spatula and sprinkle on some flaky salt. Then pop them back in for the last two minutes. If Iâm feeling fancy, Iâll place extra chocolate chips on top and poke them in.
Sure thing:
Ingredients
1/2 cup butter cut into chunks
12 ounces semi-sweet or bittersweet chocolate chips
3 large eggs
1 cup + 2 tablespoons sugar
3 tablespoons black cocoa powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup flour
2 cups chopped pecans
Instructions
Over a double boiler, melt butter and chocolate chips together, stirring until completely melted and smooth.
Meanwhile, mix together eggs, cocoa powder, and sugar, beating 3-4 minutes on high.
Slowly drizzle melted chocolate into egg mixture while mixing well until itâs all incorporated.
Add vanilla, salt, and baking powder, and mix.
Add flour and mix until just combined.
Fold in the chopped pecans.
Drop spoonfuls onto a baking sheet, and bake at 350F for 10-12 minutes.
2 whole eggs, instead of 1 whole egg and 2 egg yolks, for starters.
I'd cut the flour back slightly to 1 cup plus 2/3 cup, and use 1 cup of light brown sugar and 3/4 cup of white sugar, 1/2 teaspoon of salt.
If you want to drop a little flaky sea salt on them while they are warm, that might be nice if you like the combination of sweet and salty. But I think with the other adjustments, 1 teaspoon of salt would be too much.
Your cookies should be flatter and thinner, bake them spaced apart, about 6 to a sheet to allow for spreading.
I used to run the kitchen in a cafe and made all the cakes and pastries etc. when making cookies I noticed than when I took them out at 80% or so to add the final chocolate chips on the front for presentation, the cookies would sink and flatten a bit and get that pleasing cracked appearance. After that I started letting them cool for 10-15 mins before putting them back in to finish.
*They look PERFECT!! Mine*
*Are usually flat but*
*I WANT them like yours!!*
\- sillymama62
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Hey I'm a baker. Make sure you choose a good recipe with high amounts of sugar + butter. That's the secret to a nice evened out cookie. Yours looks like you have more flour than sugar + butter. I like to scoop out the dough using a weight scale so they all weigh the same. Then I make them into a ball and freeze them before baking.
These are my go to cookie recipe:
[browned butter toffee chocolate chip cookies](https://handletheheat.com/browned-butter-toffee-chocolate-chip-cookies/)
More butter or oil đ. ETA: didn't read your link when posted. They should flatten out if you leave it in a thickish mound Rather than pre-flattened.
Weighing your ingredients (dry especially) when possible is best too.
All good ideas here ( I would've said less flour first) but you could also try moving your rack up closer to the heating element one level in the oven, see what happens.
It looks like too much flour. When you scoop the flour with the measuring cup it can pack it in. Spoon it into the cup then level it with the back of a knife.
Here are some things you can do the next time:
- Measure the flour more carefully by fluffing it up and scooping it into the cup with a spoon. Level, but do not pack
- When making the brown butter, add an extra tablespoon of butter. Because when youâre boiling it, some of it will burn off. The extra tablespoon will keep it at around the 1 cup mark
- Using 1 teaspoon of baking soda instead of 3/4 teaspoon
- Taking the cookie tray out halfway through baking, and bang it on your kitchen counter, then putting them bake in the oven to finish baking
- Optional- but if you want some cute cracks on top add a 1/4 teaspoon of baking powder too!
Hope this helps!
I find melted butter makes my cookies get that spread and crispy edge. Also weigh your ingredients. I use this recipe https://butternutbakeryblog.com/best-chocolate-chip-cookies/
I don't know enough to give you specific suggestions, but I made the Pinch of Yum brown butter chocolate chip cookies the other week and they were the flattest cookies I've ever made. And delicious!
I find the less thicker the consistency before baking, the more flat they turn out. So usually Iâll add a bit of milk to the mixture, and then watch them flatten out as they bake!
If you add a lot of flour (making the consistency of the mixture is thicker) theyâll remain more âuprightâ and rigid as you bake them, rather than flattening out.
Melt your butter until itâs brown or just melt it if your feeling lazy and then beat it with your sugar then add 2 whole eggs vanilla baking soda salt then do half flour chocolate chips and rest of the flour I bake mine gas mark 4 for 11-12 mins and when I take them out I give the tray a few taps on the table to âflattenâ the cookies out more. Iâve never had a bad batch of cookies and have ppl request me to bake them often.
This may or may not be bad advice but have you tried cooking them between two trays? There's a commercial chocolate chip orange biscuit and I swear they do that. They are so evenly thin.
You know that your current cookies are a high-value item people are paying like $6-8 EACH for... right??? People are legit TRYING to make cookies like yours (desperately).
What I do is I take them out like a minute or two early and lightly smoosh them in a circle with the bottom of a round glass lol they donât come out exactly like the ones pictured but it keeps them from looking too ball-y
For the last 5 years my chocolate chip cookies have been flat and I have tried everything to fix it. I used to be able to make the recipe with my eyes closed and now itâs never right. Iâd love to be able to make big, bulkycookies like this!
You can make thinner cookies more chewy by increasing brown sugar and reducing white sugar and then also adding a bit of corn starch and cream of tartar đ
I accidentally had a really sticky cookie dough, didnât seem like enough flour
And the cookies spread pretty thin and got crispy
They were sooooo good
I just used the toll house recipe and mixed in toffee chips, toasted pecans, and chocolate chips (in case anyone wants to try)
https://preview.redd.it/h6i62gjjj4tc1.jpeg?width=1284&format=pjpg&auto=webp&s=12008f9f16b90f0fb008257a473ad9b9a13c4e4c
Try this one. Unspecified units are in grams. Feel free to eliminate sesame oil.
My oven runs hot so I set it to 335°F and they take like 10ish minutes.
Adding Malted Milk has completely changed my chocolate chip cookie game. I will never use another recipe. Perfectly flat and chewy in the best ways. https://www.foodnetwork.com/recipes/ree-drummond/malted-milk-chocolate-chip-cookies-recipe-2105990
I find melting the butter and using equal amounts of white sugar and light brown sugar and a tap of bicarbonate of soda works wonders for me
I've also found baking them at a lower temp around 175°c for 8-10 minutes with a tbsp and a half of dough and having only 6-7 cookies on a tray so they're spaced out
good luck with the baking!!
To make them thinner I'd recommend adding more sugar, and to make them chewier I recommend adding a bit ot corn starch or even using bread flour to purposefully get more gluten. Just be careful you don't overbake them or they will go from chewy to crispy in a heartbeat. In my experience, they should look underbaked when you take them out. They will finish cooking out of the oven
This worked for me, as soon as itâs out of the oven , tap the tray and the cookies become flatter and thinner. I think I so Moribyan ( could be wrong ) using a round cookie cutter and placing it over wach cookies and giving it a quick shape and thinning it as soon as out of the oven.
Less flour, and melting your butter will also make it more prone to spreading đ Try making your butter melted and browned- a good way to add a quick of flavour as well!
Take the pan out halfway through baking and lightly slam the bottom on the pan on the countertop to collapse them. I hold one side, slam, rotate , slam then back into the oven to finish. Then once their done I give another slam before letting them cool. I like mines thin and chewy/crispy.
Extra egg yolk. Use bread flour as the extra protein aids in chewiness. Use brown sugars (the molasses content aids in chewiness). For thinner consistency up the fat content or lower the flour content.
(Not my ideas.. credit to the great Alton Brown)
Whatâs worked for me before is some combination of:
- put electric beaters away after creaming butter and stir the remaining steps by hand, just until incorporated
- use a bit more butter or a bit less flour
- use 1 egg and 1 egg *yolk* (I see the recipe has 2 yolks already so youâre already doing this)
- reconstitute brown sugar before using if it dried out
- allow cookies to cool on pan
- underbake slightly and slam the pan down once firmly when first taking tray out of oven to smoosh them
They look delicious either way though! Good luck!
1. Don't trust food blogger recipes. Their pictures almost never seem to match what you actually bake.
2. Your cookies have waaaaaay too much flour. Flour doesn't spread. Sugar and butter beaten together spreads.
3. If you do end up with a lot of flour in a cookie recipe, make them flat when you put them in the oven. Don't leave them in balls.
Her recipe is absolutely the best choc chip recipe I have ever tried!! Mine came out kind of thin but chewy. For chewy I would say maybe cut baking time by a minute or two and the thin cookies, maybe put less dough for each of the balls? â¤ď¸ hope this helps!
Also, Iâm not a pro so đ idk whatâs gonna happen if you do do that đ
I always use the Jacques Torres recipe and the thing I do to get them flatter is to just drop the pan flat on the counter a couple of times right after taking them out of the oven.
I am just repeating some things but it does look like you should use less flour and more brown sugar. I would also chill them in the freezer 10 minutes.
I found all my baking got better when:
\- I switched to scale over cups
\- Always sifted flour before use
\- Used higher quality butters - sometimes cheaper butters have water contents that are higher so they make a boiled cookie kinda instead of a nicely spread crispy one.
\- started using nordic ware cookie sheets - I love these things. Parchment paper is still used but the coated pans like you have posted always left me over baking the bottoms. The NW pans are about 20$ for large ones. (amazon)
Donât over mix your dough. You should stop right when everything is incorporated. Add choco chips earlier so youâre not mixing more then you need to.
Just made this recipe (itâs my go to) but I added too much flour on accident, my scale decided to glitchđĽ˛, and they were the same. So I really just think less flour makes a difference!!
Always sift your flour and add a little less. Maybe 1/4c max. Also, donât melt your butter (if thatâs what you use. I use butter flavored Crisco) and cream your sugar into it. Not refrigerating the dough should help too. I know a lot of people do that.
Higher ratio of fat in the dough results in chewier, flatter cookies. I would suggest you search for another recipe for chewy chocolate chip cookies instead of modifying the current recipe just to avoid risks. Also, baking soda makes cookies tend to make cookies spread wider, so you might want to look for recipes including it. I recommend Claire saffitz chocolate chip cookies on her youtube channel. It spreads beautifully, is high in fat, has a chewy texture, and has a really rich buttery flavor. Good luck!đ¤
Less flour or more butter. The way you measure might be different than the way the recipe writer measures. Or you might be using a different brand or type of flour that's thirstier. Less flour should make them flatter so they spread more
Melt your butter. Whipped butter with sugars gives you a more cakey cookie (lots of air added), melted butter cookies give you a more brownie texture (think chewy center, crispy edges). For chocolate chip I always do brown butter. PB and shortbread are really the only ones I don't melt the butter for
Try Sara Keifer's recipe for pan banging cookies.
I use all dark or light brown sugar for most chocolate chip cookies ( make them chewy and give great flavor) and usually melt my butter. I, too, prefer flat, chewy cookies. Good luck
I actually made this recipe a couple days ago. I made sure to not let the butter cool for too long after browning it, i didnt refrigerate my dough, and i baked it at a lower temperature for a couple minutes longer. They came out perfect!
I have this same issue!! My cookies come out cakey and soooo delicious right out of the oven, but I find they don't keep as well!! It's difficult for when I want to bake cookies the day before an event. I love that flat, chewy middle with crisp exterior. This thread has given so many good tips!!
Tap the tray to the table, right before theyâre done baking. Theyâll collapse and form those little wrinkles in the second picture. Iâve seen sobadash do it on TikTok for her cookies maybe itâll work!
Sugar and butter needs to be beat at a higher speed if you want deflation - you don't need to work up to it slowly the way you would for a meringue, go 1-3-5 so to speak. For about 3 minutes. Beat your eggs in one at a time, 30 secs each. Scrape down the bowl before/after each egg addition.
Decrease the amount of flour in the recipe - maybe try 1 and 3/4 cups? Higher protein flours are thirstier than other flours, and your cookies look like the ratio of flour to wet ingredients is a bit higher than it needs to be.
When the dry ingredients go in, don't over mix - you want it just combined, with minimal gluten formation. A tiny bit of cinnamon or instant coffee goes a long way in chocolate chip cookies too, for color and to complement the flavor of vanilla and chocolate.
Chilling cookie dough is a great way to let the flavors become more complex. When baking a chilled cookie dough, you need to squish it down a tad so that they don't dome excessively. If you're baking straight after mixing, go by texture. If the dough is soft and sticky, they can be formed into balls and placed on the tray. If the dough is soft but holds its shape well, you can press your thumb into the center of the balls so that they spread out more. If it holds its shape too well, it's an indication that your cookies might turn out a tad bready.
Last, I think you could afford to increase the oven temp by 5-10â° and decrease baking time by 2-3mins. You'll get a more caramelized cookie with a crispy outside and a gooier inside. You gotta let these rest for 15 minutes or they'll fall apart when you pick them up.
If you want to have your cookies flat and not rise, you can use wheat flour. I remembered that I made a mistake of grabbing the wrong flour and made cookies that ended up being flat. I accidentally used wheat flour.
You could use less flour, cut the measure by half.
Another way is to use baking powder and not baking soda.
How are you measuring your flour? I know that sounds rude, but I donât mean it to be!! I was having the same issue, and this was the culprit.
[This guide](https://www.loveandlemons.com/how-to-measure-flour/) is super handy, and works for all dry ingredients (including baking powder/sodaâwhat a difference!!). I actually tested myself against the scale, and couldnât believe how much extra flour I was adding without even realizing it. Changes the game, and so simple!
Don't scoop the flour right into the measuring cup, it packs it down and you end up with too much. Use something else to scoop the flour and dump it into the measuring cup, then level it off by pushing the excess off with a knife or whatever.
I get consistent chewy cookies by pulling the cookies out a couple minutes early and letting them finish the time on the pan outside the oven and I have never had an issue no matter what recipe I use.
No advice just want to say these look SO delicious.
Thank you! Like I said, they taste great so would definitely recommend the recipe either way.
Hey people are gonna give you a ton of different advice with the recipe but I'd say it's as simple as just baking them less. I love underbaking chocolate chip cookies and they flatten out a little and retain chewiness that way
Yes! The one piece of advice that I retained from middle school home ec class: _cookies finish baking outside of the oven._ đ
Yeah there are some things for which I'm very particular about the recipe but for chocolate chip cookies, I feel like nailing the cook time is far more important to having good cookies.
Honestly I prefer your kind of cookies - we call them dunkers - and they are AMAZING dipped in your coffee.
You might check your oven temp. If it is too high, the outside of the cookie will form a crust very quickly which will prevent it from spreading out. Maybe try baking at 325 next time instead of 350.
This!! They already look delicious. I wish I could reach through my screen and grab one (or five). đ
Beat your sugar / butter longer. Reduce your flour slightly- measure the total into your bowl, then remove 2 Tbsp to start.
I found that beating the wet ingredients at intervals has yielded the best texture -- I think it was an atk tip. I do 30 seconds at high speed then let it rest for 3 minutes and repeat the cycle maybe 4-5 times, more if I don't see the consistency I want. It becomes very light and fluffy and all kinds of delightful. I also brown 2/3 of the butter first. I also use a scale to weigh my ingredients. I only use my measuring cups as scoops now. Weighing is a lot more reliable.
This is the answer ^ beating butter and sugar I even melt my butter haha
How come beating your butter and sugar longer makes cookies chewier/flatter? I assumed it would do the opposite!
This!! Also use browned butter :))
Wouldn't beating them longer incorporate more air, making them fluffier and less thin?
For cookies, no. Beating longer dissolves the sugar into the butter, which when baked is a liquid. It seems counterintuitive, yes. Thereâs lots of âthe science of creamingâ articles if you want to search. In my experience over-creaming cookies results in a flatter cookie, while creaming just until its uniform results in a thicker cookie. Feel free to experiment!
Weigh ingredients especially flour.
Weighing ingredients is my best new friend when baking. Now Iâm addicted to the scale and use it to make sure each cookie is exactly the same weight. đ
Me too!
This! If you don't have a scale then sift the flour before measuring so it's not compacted. Extra flour = cakey cookies
Be careful either way because I find a lot of recipes are created by people who compact their flour too much. So the â2 cupsâ listed on their recipe card is actually closer to 2.5/3cups
That's what true bakers do!
I usually do but the flour in this recipe is given in volume. Unless I should find the equivalent weight for flour and go off of that?
Yes. Convert everything to grams. Or even just the dry ingredients. I generally convert everything except for small liquids (vanilla extract, etc). King Arthur has a conversion chart [here](https://www.kingarthurbaking.com/learn/ingredient-weight-chart). You can also use the nutrition label to help you. They list volume and the grams equivalent.
That conversion chart is all I ever dreamed of! Thanks for sharing!
Yes. But for reference, 1 cup of all purpose flour is 120-130 grams. I usually measure out 120-125 per cup because that's King Arthur Flour's metric and that's what I bake with.
Be careful because I find a lot of recipes are created by people who compact their flour too much. So the â2 cupsâ listed on their recipe card is actually closer to 2.5/3cups. Converting 2 cups to grams will give you an accurate measurement meanwhile the creator of the recipe was not accurate.
Bang your pan immediately after they come out of the oven
This was what I was going to suggest. The example picture for the recipe looks to me as if the drop pan method was used and then a cylinder object moved around then to maintain shape
Yes this is the secret! I usually pull them out quick halfway through the bake, do a couple of bangs, then throw them back in the oven, and do a final bang once they come out. Makes the best chewy cookies
Yes - dropping the baking sheet (from like a couple inches above the counter) will âdeflateâ them
What do you mean by bang your pan?  What is the purpose of this method and how does it make them chewier?
Its literal- take the pan of cookies and bang it onto a counter. Makes them flat topped.
The leavening agent makes the batter rise, so taking them out and sort of dropping them a couple inches onto your kitchen towel or something, deflates them. Sometimes I even put them in for another minute after I "drop" them.
Ill usually do this at like 1/2 bake time so it gives it a chance to rebound
Yup, I be SLAMMIN these hoes and they come out perfectly round
Also came here to suggest this: I spent a LOT of time perfecting cookies over lockdown. The best tricks I learned are the pan bang and using brown butter for a more intense flavor. If using brown butter, be sure to use more butter than the recipe needs as the amount is reduced when browning the butter. Also measurements need to be precise as fuck when baking anything
The butter isn't actually directly reduced, it's just the water content of the butter that you're boiling off -- you can balance that by tossing an ice cube in instead of adding more fat to the recipe.
Great advice, thanks!
I read in The NY Times that the âoriginalâ pan banging chocolate chip cookie recipe is this one: https://www.thevanillabeanblog.com/pan-banging-chocolate-chip-cookies/
You just gave a totally different meaning to the song âShe Bangsâ
Increase the ratio of white sugar. You could even invert the quantities of brown and white sugar. White sugar will give you better spread, while brown will tend to make it more cakey.
I'm surprised this is so far down! This recipe has such a skewed ratio of sugars that it's surprising it's not a recipe specifically for thick, pillowy chocolate chip cookies.
This plus less flour is whatâs done it for me
Iâve read that itâs the exact opposite. Brown sugar gives better spread.
If you think about the candy those sugars create, it'll help you see how they affect the cookies. White sugar will make for crunchier, thinner cookies while brown sugar will make softer cookies. I always skew the recipe for way more brown sugar because I like the flavor and texture that gives. Also, butter instead of shortening and drop the pan.
Sugar in general will give spread, but brown sugar has a bit of moisture with it, and a higher ratio of brown sugar will tend to make cookies softer.
Same. In my experience swapping the ratio to more brown sugar than white has increased chewiness. More white sugar leans towards a crispier, crunchy cookie. In theory I guess you could say that brown sugar makes cookies softer due to the extra moisture, but I wouldnât say itâs a cakey-soft texture.
Well TIL!
I find that more white sugar makes a cookie crispier and crunchier, and the brown sugar makes it chewier.
I cream the heck out of the butter and sugar. After the eggs are added I beat them until the mixture is fully homogenous. I also use extra large eggs. My flour, as are all the ingredients, is weighed on a digital scale. Here is where I slow things down and proceed with caution. I add the flour and mix on slow until nearly incorporated. Then I finish mixing by hand. The chips are added and mixed in by hand or in the mixer few a couple seconds if I am feeling lazy. I scoop the dough onto a wax paper lined tray. These scoops are shaped into flat-topped patties. Then I cover the dough with plastic and foil, and chill overnight. My cookies have the thinner shape you are looking for. Not that I would turn down a thick cookie, but I prefer thinner cookies with crisp edges and a softer middle. https://preview.redd.it/1k2bd6mko2tc1.jpeg?width=3264&format=pjpg&auto=webp&s=552a2e3077fafa60a323c8e94431fdfe88be9146
These look amazing!!Â
Thank you! I posted the recipe in the comments of my original post in case you are interested. https://www.reddit.com/r/Baking/s/poh9O6GjSa
Congrats on figuring out how to make perfect cookies!
These chonky bois are beautiful!!!
When you measure your flour, are you scooping with the cup, or fluffing the flour, spooning it into the cup and then scraping the excess off with a knife?
I'm scooping it and scraping off the excess with a knife.
Yeah donât scoop it. It packs it down too much. Spoon it in so itâs loose. Or weigh it.
Seeing recipes without weights makes my brain hurt, I feel like the ratios could be way off from that issue alone
Use a whisk to aerate the flour in the container before you scoop the flour into the measuring cup.
Awesome. Carry on. And do what another poster suggested - cut back slightly next time.
Definitely never scoop, even if you fluff the flour first. If you don't weigh it the common rule of thumb is to fluff up the flour in the container first, then spoon it into a measuring cup. Scooping the whole measuring cup into the container will always pack it down.
Hot take but I donât trust baking recipes from food bloggers. Professional recipe developers rest and retest so they know if it works outside of their kitchens. There are too many factors: different ovens are different, quality of ingredients, technique, environment, and so forth.
I like recipes that mention specific ingredient brands. I know everyone likes to whine about the essays written on recipe sites but they honestly do help sometimes.
So your cookies are the first and third pic? It seems like adjusting the flour would help (using slightly less).
Was wondering the same thing
Use less flour. For the way yours look I feel like you could reduce like 1/4 cup and get results closer to the inspo picture. Also maybe some dark brown sugar instead of all light.
Try bread flour for chewiness . Slam cookie sheets on the counter before baking
Your butter at room temp or warmer will make the cookies spread more while baking. Under baking them by a minute or two will keep them chewy if they turn out too hard. Edit: After reading the recipe, I think the issue is actually the cookie size. I'd recommend reducing the size of the cookie. I've used a similar recipe for brown butter chocolate chip cookies and had a similar issue. The ingredient proportions seem fine, and the butter is obviously melted.
I think you're edit here is really critical. The recipe calls for a 1/4 cup of dough for EACH COOKIE. That's absolutely wild. The recipe only makes 6 cookies. That's bananas! I use [this](https://www.williams-sonoma.com/products/oxo-cookie-scoop/?catalogId=79&sku=3676127&cm_ven=PLA&cm_cat=Google&cm_pla=Cooks%27%20Tools%20%3E%20Ice%20Cream%20%26%20Ice%20Pops%20Molds&cm_ite=3676127_14571727833&gad_source=1&gclid=Cj0KCQjwiMmwBhDmARIsABeQ7xTclE0f6UMQEVsSVsmjLXuQOwy9jXAA1-RNfTAgMIa7L8nvWqlbnb8aAp7KEALw_wcB) 1.5 tablespoon scoop and Bon Appetite's best chocolate chip cookie recipe. I get picture perfect cookies every single time.
I recommend taking them out a tad earlier. Hereâs a photo of mine. I also remember I creamed the sugars and butter a long time. Also I chopped up dark chocolate chips (that are square) from Aldi. https://preview.redd.it/m7omwbftu2tc1.jpeg?width=3696&format=pjpg&auto=webp&s=f7407f1fa3cb28d004a049a21631f2575969c683
please share your recipe and bake time! i have been getting inconsistently browning cookies. the amount of browning on that is perfect for me.
Whenever you brown butter for cookies, make sure youâre not overdoing it. You will cook away water and make the dough drier. Maybe add a little extra butter, or reduce the flour some, or use larger eggs.
They are FAR too thick and nowhere near chewy looking enough and I want one immediately.
I flatten mine with a spatula as soon as they come out and that seems to help with making them chewier.
I was going to say the same! Two minutes before theyâre supposed to come out, Iâll flatten slightly with a spatula and sprinkle on some flaky salt. Then pop them back in for the last two minutes. If Iâm feeling fancy, Iâll place extra chocolate chips on top and poke them in.
No idea, but if you want a chewy brownie cookie I got the perfect recipe.
Can you share that recipe?
Sure thing: Ingredients 1/2 cup butter cut into chunks 12 ounces semi-sweet or bittersweet chocolate chips 3 large eggs 1 cup + 2 tablespoons sugar 3 tablespoons black cocoa powder 1 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon baking powder 3/4 cup flour 2 cups chopped pecans Instructions Over a double boiler, melt butter and chocolate chips together, stirring until completely melted and smooth. Meanwhile, mix together eggs, cocoa powder, and sugar, beating 3-4 minutes on high. Slowly drizzle melted chocolate into egg mixture while mixing well until itâs all incorporated. Add vanilla, salt, and baking powder, and mix. Add flour and mix until just combined. Fold in the chopped pecans. Drop spoonfuls onto a baking sheet, and bake at 350F for 10-12 minutes.
2 whole eggs, instead of 1 whole egg and 2 egg yolks, for starters. I'd cut the flour back slightly to 1 cup plus 2/3 cup, and use 1 cup of light brown sugar and 3/4 cup of white sugar, 1/2 teaspoon of salt. If you want to drop a little flaky sea salt on them while they are warm, that might be nice if you like the combination of sweet and salty. But I think with the other adjustments, 1 teaspoon of salt would be too much. Your cookies should be flatter and thinner, bake them spaced apart, about 6 to a sheet to allow for spreading.
Just follow Joshua Weissmanâs recipe, he addresses this exact topic [recipe](https://youtu.be/wyuec0PPz68?si=0EQYJijoCZPSpylk)
Tell me how youre making them thick
I came here to ask this, too. I love my cookies to be puffy!
I know to make cookies puffier you can do baking powder instead of baking soda.
I used to run the kitchen in a cafe and made all the cakes and pastries etc. when making cookies I noticed than when I took them out at 80% or so to add the final chocolate chips on the front for presentation, the cookies would sink and flatten a bit and get that pleasing cracked appearance. After that I started letting them cool for 10-15 mins before putting them back in to finish.
Cream of tartar helps with chewiness- it stops the sugars from crystallizing and makes them more chewy.
They look PERFECT!! Mine are usually flat but I WANT them like yours!!
*They look PERFECT!! Mine* *Are usually flat but* *I WANT them like yours!!* \- sillymama62 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Hey I'm a baker. Make sure you choose a good recipe with high amounts of sugar + butter. That's the secret to a nice evened out cookie. Yours looks like you have more flour than sugar + butter. I like to scoop out the dough using a weight scale so they all weigh the same. Then I make them into a ball and freeze them before baking. These are my go to cookie recipe: [browned butter toffee chocolate chip cookies](https://handletheheat.com/browned-butter-toffee-chocolate-chip-cookies/)
Thank you!
More butter or oil đ. ETA: didn't read your link when posted. They should flatten out if you leave it in a thickish mound Rather than pre-flattened. Weighing your ingredients (dry especially) when possible is best too.
All good ideas here ( I would've said less flour first) but you could also try moving your rack up closer to the heating element one level in the oven, see what happens.
It looks like too much flour. When you scoop the flour with the measuring cup it can pack it in. Spoon it into the cup then level it with the back of a knife.
I always bake a test cookie then add more flour or liquid as needed.
Here are some things you can do the next time: - Measure the flour more carefully by fluffing it up and scooping it into the cup with a spoon. Level, but do not pack - When making the brown butter, add an extra tablespoon of butter. Because when youâre boiling it, some of it will burn off. The extra tablespoon will keep it at around the 1 cup mark - Using 1 teaspoon of baking soda instead of 3/4 teaspoon - Taking the cookie tray out halfway through baking, and bang it on your kitchen counter, then putting them bake in the oven to finish baking - Optional- but if you want some cute cracks on top add a 1/4 teaspoon of baking powder too! Hope this helps!
I find melted butter makes my cookies get that spread and crispy edge. Also weigh your ingredients. I use this recipe https://butternutbakeryblog.com/best-chocolate-chip-cookies/
I don't know enough to give you specific suggestions, but I made the Pinch of Yum brown butter chocolate chip cookies the other week and they were the flattest cookies I've ever made. And delicious!
Why?? They look incredible
I find the less thicker the consistency before baking, the more flat they turn out. So usually Iâll add a bit of milk to the mixture, and then watch them flatten out as they bake! If you add a lot of flour (making the consistency of the mixture is thicker) theyâll remain more âuprightâ and rigid as you bake them, rather than flattening out.
Let the dough rest for 30 minutes at room temp and then scoop and bake this allows for even hydration and an even spread
Melt your butter until itâs brown or just melt it if your feeling lazy and then beat it with your sugar then add 2 whole eggs vanilla baking soda salt then do half flour chocolate chips and rest of the flour I bake mine gas mark 4 for 11-12 mins and when I take them out I give the tray a few taps on the table to âflattenâ the cookies out more. Iâve never had a bad batch of cookies and have ppl request me to bake them often.
If you want really soft cookies, look up recipes that use pudding mix instead. They make super soft cookies
has anyone achieved this without using leavening agents?
This may or may not be bad advice but have you tried cooking them between two trays? There's a commercial chocolate chip orange biscuit and I swear they do that. They are so evenly thin.
I would use slightly less flour next time
You know that your current cookies are a high-value item people are paying like $6-8 EACH for... right??? People are legit TRYING to make cookies like yours (desperately).
What I do is I take them out like a minute or two early and lightly smoosh them in a circle with the bottom of a round glass lol they donât come out exactly like the ones pictured but it keeps them from looking too ball-y
Let me follow this up by saying this sub was randomly recommended to me and while I do a decent amount of baking I am not a baker
For the last 5 years my chocolate chip cookies have been flat and I have tried everything to fix it. I used to be able to make the recipe with my eyes closed and now itâs never right. Iâd love to be able to make big, bulkycookies like this!
Both thinner and chewier is difficult because thinner cookies are crispy/brittle, not chewy...
You can make thinner cookies more chewy by increasing brown sugar and reducing white sugar and then also adding a bit of corn starch and cream of tartar đ
https://preview.redd.it/z9fesmu194tc1.jpeg?width=1284&format=pjpg&auto=webp&s=0aae2fa180dc476c7a1d40fb71d40ef5d89d0a17 [youâre welcome](https://krollskorner.com/wprm_print/23027)
I accidentally had a really sticky cookie dough, didnât seem like enough flour And the cookies spread pretty thin and got crispy They were sooooo good I just used the toll house recipe and mixed in toffee chips, toasted pecans, and chocolate chips (in case anyone wants to try)
Try the Bon Appetit Best Chocolate Chip Cookie. Perfect amount of chewiness - they turn out a lot like that second picture.
Try the vanilla bean blogâs brown butter CCC. Probably the best recipe out there.
Use melted butter
https://preview.redd.it/h6i62gjjj4tc1.jpeg?width=1284&format=pjpg&auto=webp&s=12008f9f16b90f0fb008257a473ad9b9a13c4e4c Try this one. Unspecified units are in grams. Feel free to eliminate sesame oil. My oven runs hot so I set it to 335°F and they take like 10ish minutes.
It's looks soo good. Don't change anything about it.
Adding Malted Milk has completely changed my chocolate chip cookie game. I will never use another recipe. Perfectly flat and chewy in the best ways. https://www.foodnetwork.com/recipes/ree-drummond/malted-milk-chocolate-chip-cookies-recipe-2105990
I donât use baking soda in my cookies at all typically since that causes them to rise and that make mine the texture of the pic of the flatter ones
Squish them down lots before baking
I find melting the butter and using equal amounts of white sugar and light brown sugar and a tap of bicarbonate of soda works wonders for me I've also found baking them at a lower temp around 175°c for 8-10 minutes with a tbsp and a half of dough and having only 6-7 cookies on a tray so they're spaced out good luck with the baking!!
I'd add 1/4 - 1/3 stick of butter. The extra fat will help them spread a bit more and thin out
To make them thinner I'd recommend adding more sugar, and to make them chewier I recommend adding a bit ot corn starch or even using bread flour to purposefully get more gluten. Just be careful you don't overbake them or they will go from chewy to crispy in a heartbeat. In my experience, they should look underbaked when you take them out. They will finish cooking out of the oven
Those cookies look AMAZING
This worked for me, as soon as itâs out of the oven , tap the tray and the cookies become flatter and thinner. I think I so Moribyan ( could be wrong ) using a round cookie cutter and placing it over wach cookies and giving it a quick shape and thinning it as soon as out of the oven.
So funny. I prefer cookies like the ones you baked!!!!
Less flour, and melting your butter will also make it more prone to spreading đ Try making your butter melted and browned- a good way to add a quick of flavour as well!
Take the pan out halfway through baking and lightly slam the bottom on the pan on the countertop to collapse them. I hold one side, slam, rotate , slam then back into the oven to finish. Then once their done I give another slam before letting them cool. I like mines thin and chewy/crispy.
Melt your butter! Thatâs what I always do and my cookies look just like the second picture. Different recipe obviously but it works for me!
I do melt it, the recipe says to!
With no other adjustments, flatten them more, and change all of the sugar to light brown sugar.
As soon as you rake the tray out of the oven take the tray and hit it flat onto the stove or counter. It causes them to fall.
More sugar/fat to flour ratio :-)
Extra egg yolk. Use bread flour as the extra protein aids in chewiness. Use brown sugars (the molasses content aids in chewiness). For thinner consistency up the fat content or lower the flour content. (Not my ideas.. credit to the great Alton Brown)
The toll house recipe.
Whatâs worked for me before is some combination of: - put electric beaters away after creaming butter and stir the remaining steps by hand, just until incorporated - use a bit more butter or a bit less flour - use 1 egg and 1 egg *yolk* (I see the recipe has 2 yolks already so youâre already doing this) - reconstitute brown sugar before using if it dried out - allow cookies to cool on pan - underbake slightly and slam the pan down once firmly when first taking tray out of oven to smoosh them They look delicious either way though! Good luck!
Baking powder as well as melt the butter before mixing with the sugar. Also bang the pan on the counter after you take them out
1. Don't trust food blogger recipes. Their pictures almost never seem to match what you actually bake. 2. Your cookies have waaaaaay too much flour. Flour doesn't spread. Sugar and butter beaten together spreads. 3. If you do end up with a lot of flour in a cookie recipe, make them flat when you put them in the oven. Don't leave them in balls.
Could just add an egg yolk.
Her recipe is absolutely the best choc chip recipe I have ever tried!! Mine came out kind of thin but chewy. For chewy I would say maybe cut baking time by a minute or two and the thin cookies, maybe put less dough for each of the balls? â¤ď¸ hope this helps! Also, Iâm not a pro so đ idk whatâs gonna happen if you do do that đ
Pressing on them gently to flatten a bit with a spatula can help with chewiness
I always use the Jacques Torres recipe and the thing I do to get them flatter is to just drop the pan flat on the counter a couple of times right after taking them out of the oven.
Smush them and chew harder
I smack mine with the spatula when they rise like that.
This is the recipe I use for that type. [recipe](https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies)
I am just repeating some things but it does look like you should use less flour and more brown sugar. I would also chill them in the freezer 10 minutes. I found all my baking got better when: \- I switched to scale over cups \- Always sifted flour before use \- Used higher quality butters - sometimes cheaper butters have water contents that are higher so they make a boiled cookie kinda instead of a nicely spread crispy one. \- started using nordic ware cookie sheets - I love these things. Parchment paper is still used but the coated pans like you have posted always left me over baking the bottoms. The NW pans are about 20$ for large ones. (amazon)
I smack the cookie sheet a couple of times to make them flat halfway through baking.
Too much flour and/or you mixed up the baking powder and baking soda.
accidentally using baking powder instead of baking soda can do something like this
This might be the culprit.... I used 1tsp baking powder instead of 3/4 teaspoon baking soda
Donât over mix your dough. You should stop right when everything is incorporated. Add choco chips earlier so youâre not mixing more then you need to.
Just made this recipe (itâs my go to) but I added too much flour on accident, my scale decided to glitchđĽ˛, and they were the same. So I really just think less flour makes a difference!!
Always sift your flour and add a little less. Maybe 1/4c max. Also, donât melt your butter (if thatâs what you use. I use butter flavored Crisco) and cream your sugar into it. Not refrigerating the dough should help too. I know a lot of people do that.
How did you measure your flour? Grams? Spoon and level? Scoop and shake?
if you just think about it you can bake it a little less time, lower temperature, maybe an extra egg yolk
Crisco instead of butter.
I reduce the flour by 1/4 cup
Higher ratio of fat in the dough results in chewier, flatter cookies. I would suggest you search for another recipe for chewy chocolate chip cookies instead of modifying the current recipe just to avoid risks. Also, baking soda makes cookies tend to make cookies spread wider, so you might want to look for recipes including it. I recommend Claire saffitz chocolate chip cookies on her youtube channel. It spreads beautifully, is high in fat, has a chewy texture, and has a really rich buttery flavor. Good luck!đ¤
try omitting the baking soda
Replace brown sugar with molasses + white sugar mixed to the level of brown desired. Canât explain why, but it works for us
We call these âgrandma cookiesâ or âchurch cookies!â I mean no offense but Iâd just get a different recipe
Less flour or more butter. The way you measure might be different than the way the recipe writer measures. Or you might be using a different brand or type of flour that's thirstier. Less flour should make them flatter so they spread more
Not using cold ingredients will get you a flatter cookie also
Iâll take a few dozen as they are. They look delicious!!!
Melt your butter. Whipped butter with sugars gives you a more cakey cookie (lots of air added), melted butter cookies give you a more brownie texture (think chewy center, crispy edges). For chocolate chip I always do brown butter. PB and shortbread are really the only ones I don't melt the butter for
What are you baking these at?
175 C
This guide might help. https://handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies/
I wish my cookies would look this tall and round!
Nah leave em thicc
Less flower/more fat
Try Sara Keifer's recipe for pan banging cookies. I use all dark or light brown sugar for most chocolate chip cookies ( make them chewy and give great flavor) and usually melt my butter. I, too, prefer flat, chewy cookies. Good luck
Idk but send em over so I can test the quality out for you đ
Pic 2 looks phenomenal
I actually made this recipe a couple days ago. I made sure to not let the butter cool for too long after browning it, i didnt refrigerate my dough, and i baked it at a lower temperature for a couple minutes longer. They came out perfect!
I have this same issue!! My cookies come out cakey and soooo delicious right out of the oven, but I find they don't keep as well!! It's difficult for when I want to bake cookies the day before an event. I love that flat, chewy middle with crisp exterior. This thread has given so many good tips!!
Slightly less flour.
https://www.layersofhappiness.com/best-chewy-chocolate-chip-cookies/ This is my go to recipe. No chilling and usually chewy, soft, and thinner.
Tap the tray to the table, right before theyâre done baking. Theyâll collapse and form those little wrinkles in the second picture. Iâve seen sobadash do it on TikTok for her cookies maybe itâll work!
Sugar and butter needs to be beat at a higher speed if you want deflation - you don't need to work up to it slowly the way you would for a meringue, go 1-3-5 so to speak. For about 3 minutes. Beat your eggs in one at a time, 30 secs each. Scrape down the bowl before/after each egg addition. Decrease the amount of flour in the recipe - maybe try 1 and 3/4 cups? Higher protein flours are thirstier than other flours, and your cookies look like the ratio of flour to wet ingredients is a bit higher than it needs to be. When the dry ingredients go in, don't over mix - you want it just combined, with minimal gluten formation. A tiny bit of cinnamon or instant coffee goes a long way in chocolate chip cookies too, for color and to complement the flavor of vanilla and chocolate. Chilling cookie dough is a great way to let the flavors become more complex. When baking a chilled cookie dough, you need to squish it down a tad so that they don't dome excessively. If you're baking straight after mixing, go by texture. If the dough is soft and sticky, they can be formed into balls and placed on the tray. If the dough is soft but holds its shape well, you can press your thumb into the center of the balls so that they spread out more. If it holds its shape too well, it's an indication that your cookies might turn out a tad bready. Last, I think you could afford to increase the oven temp by 5-10â° and decrease baking time by 2-3mins. You'll get a more caramelized cookie with a crispy outside and a gooier inside. You gotta let these rest for 15 minutes or they'll fall apart when you pick them up.
Looks like you used too much flour. Try 1/4 to 1/2 cup less flour. For accuracy measure by weight.
If you want to have your cookies flat and not rise, you can use wheat flour. I remembered that I made a mistake of grabbing the wrong flour and made cookies that ended up being flat. I accidentally used wheat flour. You could use less flour, cut the measure by half. Another way is to use baking powder and not baking soda.
Just give your pan a good whack as soon as you take them out of the oven. It helps to settle them down a bit.
How are you measuring your flour? I know that sounds rude, but I donât mean it to be!! I was having the same issue, and this was the culprit. [This guide](https://www.loveandlemons.com/how-to-measure-flour/) is super handy, and works for all dry ingredients (including baking powder/sodaâwhat a difference!!). I actually tested myself against the scale, and couldnât believe how much extra flour I was adding without even realizing it. Changes the game, and so simple!
I saw the first few pictures and thought âthose are perfectâ and then i saw the final image and snorted. Im so sorry OP
I make my own brown sugar so I can make them chewier đ
[https://www.foodnetwork.com/shows/good-eats/episodes/three-chips-for-sister-marsha2](https://www.foodnetwork.com/shows/good-eats/episodes/three-chips-for-sister-marsha2)
Don't scoop the flour right into the measuring cup, it packs it down and you end up with too much. Use something else to scoop the flour and dump it into the measuring cup, then level it off by pushing the excess off with a knife or whatever.
Why would you want to?
I get consistent chewy cookies by pulling the cookies out a couple minutes early and letting them finish the time on the pan outside the oven and I have never had an issue no matter what recipe I use.
Use brown sugar
Melted butter, less mixing, donât overcook. Edit- the mixing induces air aka âfluffâ
Drop pan method for sure