17 minutes ago, JohnT said:There is quite a high butter content in that recipe and thus I presume the cookies are meant to spread a bit due to this. As mentioned above by @pastrygirl, I would add some more flour to keep a higher profile. Also, this may sound like a dumb question, but are you sure you used baking soda and not BP or forgot to add the soda? I would have imagined a bit more browning evident from baking soda than what your photograph shows. It will be interesting to see what happens next, although quite frustrating for you!
I definitely know I used baking soda simply because the can is now empty.
I suspect I over creamed the butter and then the butter and sugar and I'm not sure that any rescue is possible. These were top-of-the-line chocolate chips given to me just a couple of days ago so I'm going to at least attempt to add more flour and see what happens. Stay tuned you will either see cookies or some words that you didn't think I knew.
