Yes, these do tend to flatten. Having been through this recipe from memory about 25 times, and altering it 50+ times, here's how I figured out how to avoid the meltdown:
Use an electric mixer and over-mix the butter/sugar/vanilla .
Use big, fresh eggs. I get the jumbo, mostly for the bigger yolks.
Mix up your eggs before adding them.
Use fresh baking soda (I don't know why, but it helps).
Use a silpat or an air-insulated baking sheet, or heat the oven with the broiler and turn it to bake a couple of minutes into the baking time; they melt from the bottom up.
Scrimp a tablespoon or so off the butter.
Pack in the flour.
They are too sweet. I've found substituting a nice smoky scotch for the vanilla brings out a saltiness the vanilla buries.
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Yes, these do tend to flatten. Having been through this recipe from memory about 25 times,...