HELP - how to make thick cookies

[claire797]

Twist,

Feh on the cookie recipe I just posted. It's not worth your time. I'll give it a very low 4 out of 5. The cookies were fairly puffy, but they weren't dense like you want and they seemed a little less "short" than they needed to be. They were crisp on the outside and tender on the inside, but they lacked complexity and character.

Here's a picture.

[MatthewB]

They were crisp on the outside and tender on the inside, but they lacked complexity and character. 

You know some of the people that I know!

[twist77]

thanks Claire -

...have you tried any from http://www.ginsberg.com/anna/blogchart.htm ?

[claire797]

thanks Claire -

...have you tried any from http://www.ginsberg.com/anna/blogchart.htm ?

I sure have. That's my chart.

[elyse]

Amazing!

[Elizabeth_11]

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!

[twist77]

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