Batch 2 – Thin and Crispy
Making batch 2 thin and crispy was fairly simple. I baked them longer. Shocker, I know. I made all of these cookies fairly small, so none of them required a long baking time. I kept these in the oven for closer to 12 minutes, unlike the 7-8 minutes required for batch 1. I took them out when they were sufficiently brown, not just on the edges but across the top as well.
I enjoyed the thin and crispy, certainly more than the chewy batch 1. But now I was looking for a thicker cookie. That’s where batch 3 came in.
Batch 3 – Thicker and Cakey-er
There are several ways to make cookie dough bake up into thicker cookies. I knew this dough was spreading out thinly because of a high butter to flour ratio. So I decided to add some more flour to even out the ratio.