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HELP - how to make thick cookies

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31 replies to this topic

#31 Elizabeth_11

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  • Location:Chicago, IL

Posted 11 July 2003 - 07:21 AM

You might want to try increasing the baking temp and baking for a shorter amount of time. This allows the proteins to set up faster before spreading occurs. Try 375 degrees and see if that helps maybe. Just a thought!

Mmmmmmm chocolate.

#32 twist77

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  • 12 posts

Posted 14 July 2003 - 01:19 PM

Had some great success over the weaken tweaking temp & times using Elizabeth11's great recipe. In addition, instead of keeping the batter in the freezer during each baking session, I preformed each 1/2 cup "puck" and then placed in freezer - I think this really helped to maintain the shape and height.

Now that I'm zeroing in on the recipe & baking, I'd love to hear some great suggestions for ingredients... Perhaps you have some interesting combos? Gourmet additions? Or just general tips on ingredient choices (ie: chocolate recomendations, vanilla extract recomendations et)

Thanks again for all the help