From Newsgroup: rec.food.cooking
cranberry transformer wrote:
Ttump-en-tastically YUGE:
https://www.seriouseats.com/super-thick-chocolate-chip-cookie-recipe
For those who reside neither in New York City nor on Instagram, Levain is a bakery that dishes up some of NYC's favorite chocolate chip cookies, so monstrously thick and chock-full of chocolate that you can hardly find the dough.
Copycat bakers have tried everything to get a cookie this thick, from loads of cornstarch in the dough to a grated hard-boiled egg. Most of these approaches overthink the problem of spread—which isn't a problem so much as a reflection of ingredient ratios.
Adding weird ingredients to reduce spread without adjusting the underlying formula is like trying to turn down the volume on a speaker by putting on earmuffs. It kinda works, but it's unnecessarily complicated compared with just...turning down the volume.
The easiest way to "turn down the volume" on spread in a cookie dough
is to decrease the amount of sugar relative to the flour, as sugar is
one of the primary factors governing spread in a cookie dough. With
that change alone, most drop cookies will spread less as they bake,
keeping the finished product nice and thick.
Yum 🤤
This response appears in the discussion at:
http://www.jlaforums.com/viewtopic.php?p=709965783#709965783
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