If you like your Cookies a little more dense and not to flatten out so much try using less butter. Butter gives the cookies a great buttery flavor and a crispy texture, but they tend to be more flat. Last night I made a double batch of these cookies and I ran out of butter so I used just a 1/2 cup of butter and one cup of shortening. The cookies stayed a little more rounded and had a better mouthfeel because it held the flour together better.
Another technique I tried that I hadn’t before is freezing the dough and baking the cookies from frozen. I found that it works perfectly, as if they had never been frozen. I just lined a cookie sheet with wax paper and placed rounded tablespoonfuls of dough on the sheet close together. I covered the whole sheet with plastic wrap and stuck it in the deep freeze over night. This morning I removed them from the freezer and preheated the oven to 375 degrees Fahrenheit. I placed 12 on one cookie sheet and the rest I placed in plastic freezer bags in a single layer and popped them back in the freezer. The cookies went in the oven for 8 minutes and came out crunchy on the outside, soft on the inside and very delicious.
Firstly, I’m a mom and wife. Professionally, IT consulting is my job and blogging is the outlet for my passions. I write about things that affect the everyday life of a stay-at-home parent or any parent for that matter such as parenting, relationships, discipline, the media, product reviews, giveaways, social media, food, cooking, gardening and anything else that might come my way.
