Need help from any of you recipe developer types. I've read through Kenji and Alton's scientific explanations of what-does-what in CCCs, and I've read through probably 20+ blogs about cookie experiments today, but I can't find exactly what I'm looking for.
What I want is a recipe to create the antithesis of the chewy, crisp around the edges, well-developed flavor, and multiple layers of expensive chocolate cookie that I normally make.
I want to recreate an aunt's recipe. Her CCCs are:
-Puffy in shape, don't spread much in the oven
-Very dense in texture, almost hard like rubber hockey pucks
-Somewhat dry, but not crumbly
-The slightest amount of chew in the dense middles
-They do not degrade in flavor or texture from day one of baking to day 7 (they are already dry and hard)
-Just plain Tollhouse choc chips
-Taste like a classic Tollhouse cookie, but the texture and looks are very different
Can anyone help steer me in the right direction? My research has me wondering if I should be using melted butter, baking powder, more flour (or maybe even bread flour??), etc. I'm lost on what brown/white sugar ratio to use, and whether to add more or less eggs (or whites only?). Knowing my aunt, she wouldn't have used any special ingredients, and most likely the result is from her mixing technique, so any advice on that would be very helpful.
Any help appreciated.