Does egg make the cookies rise(puffy)?

soup_sam

I want to make chocolate chip cookies that are chewy and thin (spread out). I followed the recipe here however I reduced everything by half. The result was not impressive at all. It's nothing like what you see on the website - it's thick and has a dome-like shape, not thin and spread out and without cracks. I added more milk in hopes it might help make the cookies spread more but it still didn't. I tried to use only egg yolk instead of the whole...

Originally asked by Sukanok Donot on Stack Exchange (cooking) (CC BY-SA 3.0).

uphilltech

Great question — answering as the UphillTech team:

The texture of cookies is a complex interaction of many factors, including the size of the cookie, the temperature of the oven, the amount of leavening, the way the fat is treated, and so on. The flat, thin cookie with the cracks on top that you describe and desire is achieved by slightly under-baking the cookies, allowing them to rise, and then taking them out of the oven. They then cool and deflate, causing the "cracks" and thinness. The most likely culprit is that you are over-baking your cookies, and they are setting in the oven while fully domed up. They would be fine cookies, but more of a crispy style. A secondary, and related, contributing factor would be having the oven temperature...

Full answer by SAJ14SAJ: https://cooking.stackexchange.com/a/37493 (CC BY-SA 3.0).

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