I'm baking cookies using recipe from Ruhlman's Ratio, which goes something like this:
- 100g butter
- 90g sugar
- 160g flour
- 1 tsp baking soda (I use baking powder)
- 150g chocolate chips
I scoop the dough using my ice cream scoop and have nice good tasting round cookies come out. They are rather tall and domed.
What can I adjust to get flatter cookies like in the following picture? What difference would it make if I, say melted the butter first, then combined with sugar and egg (like brownie batter) and then mixed with my dry ingredients? Or does my use of baking powder cause the difference?
This is what I would like my result to look like:
This is what it looks like: