I'm a pretty amateur baker, but have been enjoying developing a chocolate chip cookie recipe. Thing is, most of the time, my cookies don't really spread to form that thin, chewy cookie and instead stay pretty tall and lighter in texture. There was one time, however, I totally nailed it, but I can't seem to replicate that success.
I brown my butter, and let it cool to more or less room temp before mixing in the sugar. I use cold eggs, and I do my best not to overmix my wet ingredients, but it's hard to know where that line is (and I have a suspicion this is where I run into issues). I let my dough develop in the fridge for 24-48 hours before baking.
Any advice on how I can get it every time instead of by accident?
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