I'm trying to replicate this amazing recipe but so far I'm having a bit of trouble with the actual baking. I followed it all to a note several times but my cookies seem to turn out thin, not rising that much, and even lacking in color, even when I let them go past their prime baking time, which makes them extremely crispy all over.
All ingredients are fresh and weighed. Could this be something to do with the quality of my flour, maybe its gluten content, or simply a matter of playing around with temperatures?
Quality of flour?
Submitted by Dan on February 5, 2019 1:40am
I'm trying to replicate this amazing recipe but so far I'm having a bit of trouble with the actual baking. I followed it all to a note several times but my cookies seem to turn out thin, not rising that much, and even lacking in color, even when I let them go past their prime baking time, which makes them extremely crispy all over.
All ingredients are fresh and weighed. Could this be something to do with the quality of my flour, maybe its gluten content, or simply a matter of playing around with temperatures?