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Flat edge chocolate chip cookies

miamivores | Jan 11, 201705:10 AM

I developed a recipe for my chocolate chip cookies which is as followed:

-120g butter
-80g white sugar
-90g brown sugar
-1 egg
-185g AP flour
-1/4 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-Chocolate chips

So I browned 2/3 of the butter, mix the rets of the butter in once browned. Mix in sugar and egg and do 30 second stir - 3 minute rest (4 times), then add all the other dry ingredients. I use Cook Illustrated's method of tearing the dough to create the jagged surface of the cookies. I baked the cookies at 165°C for 10 minutes in my sister's 30-liter oven.

I love how it taste and it's gooey and chewy in the middle, the only thing is that the edges of the cookies are quite flat as in the photo. I don't think it's a problem with the recipe because I had a friend tested the recipe for me using the exact same method, and hers turned out thick and round. The only difference is that my friend used a fan-assist oven, and mine is one without a fan and you can see the heat rods. Do you guys think my cookies are flat edge because of the oven? Should I alter the temperature somehow?

Thank you all for your help.

My chocolate chip cookies

See how the edges are not round?

My friend's chocolate chip cookies

Thick and round edges

My sister's 30-liter oven

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