I'm obsessed with figuring out the secret to these cookies by Big Fat Cookie in Chicago! They're large 6oz thick cookies. The tops are shiny/crunchy while the inside has a fluffy (not cakey) crumb. When cooled they appear to be relatively cooked rather than super raw. The ingredients are: wheat flour, sugar, butter, milk, chocolate chips, eggs, salt, leavening. At first I thought they're just like every other Levain copycat but I've never seen a recipe with milk. After quite a few experiments I've made some nice thick cookies as well as chocolate chip biscuits and hockey pucks lol! I could really use some input before trying again. There is something about this particular crumb I can't seem to get. Any thoughts? Ideas regarding ingredient ratios?
I'm obsessed with figuring out the secret to these cookies by Big Fat Cookie in Chicago! They're large 6oz thick cookies. The tops are shiny/crunchy while the inside has a fluffy (not cakey) crumb. When cooled they appear to be relatively cooked rather than super raw. The ingredients are: wheat f...

