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Old 07-22-2022, 05:37 AM
 
Location: northern New England
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I used the recipe in Joy of Cooking and really like it. Only thing - I would like the cookies to be a little thicker. They did spread quite a bit. They are the right texture for me, not too crisp. I cooked them at 375, I'm wondering if lowering the temperature to 350 would help.
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Old 07-22-2022, 09:02 AM
 
Location: North Idaho
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The type and amount of fat you use affects spreading. Real butter spreads the most. If you increase the flour, you will get less spreading and a thicker cookie. More flour also usually means less crisp and more cake-like.
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Old 07-22-2022, 09:11 AM
 
Location: Mr. Roger's Neighborhood
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Use bread flour instead of A.P., be sure to "age" your dough in the fridge overnight (this allows the flour to fully absorb the liquids in the dough), and chill your cookies after shaping them. All of these combined will yield a thicker, cookie that's chewy/tender in the center and crisp on the edges.
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Old 07-23-2022, 08:00 AM
 
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Form the cookies and stick them in the freezer for about 10 minutes before baking. That will keep them from spreading so much.
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Old 07-23-2022, 09:49 AM
 
Location: northern New England
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thank you all, I'll try your suggestions.
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Old 08-11-2022, 06:31 PM
 
Location: northern New England
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Default Update

I used some bread flour (about 25%), chilled the dough after dropping it on the cookie sheets for 10 minutes - perfect!! The ones on the insulated cookie sheet spread more and were more perfect, the ones on the regular cookie sheet did not spread as much. Luckily I have two insulated sheets and will use them both next time.
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