I want to make Chocolate chip cookies which is chewy and thin (spread out). I follow the recipe here http://bakerbettie.com/the-science-of-the-chocolate-chip-cookie/ however i reduced everything in half.
the result was not impressed at all. it's nothing like what you see on the website. it's thick and has a dome-like shape, not thin, not spread out, no cracks.I even put more milk in hope it might help in spreading but it still didn't spread out. I tried to use only egg york instead of the whole egg but the problem still persist. What did i do wrong??
These are my guesses. 1. Over-creaming process?? but it's melted butter (and melted butter suppose to spread, doesn't it?) 2. Egg?? Do eggs leaven the cookies?? 3. baking soda?? does it make the cookies puffy??
and one more question. How to make it flat and have cracks on the top??
ps. sorry for my English.