Chocolate chip cookies always turn out puffy
I use a hand mixer every time that I made them, and the cookies turn out too fluffy, perhaps cake-like. How can I adjust the ingredients to make it less fluffy and more crunchy on the outsides (but still soft in the middle)? I have a Kitchenaid Mixer now with a metro beater blade attachment, so I wonder if there will be a difference.
1 cup unsalted butter, room temp
1 cup granulated sugar
1 cup light brown sugar
1/2 tsp salt
2 tsps vanilla extract
3 large eggs
3 cups all purpose flour
2 tsps baking soda
3 cups chocolate chips/chunks
Less eggs? Less baking soda? Less flour? Please help! :)
Yes, most/all blond brownies use melted butter.
I think using a mixer will add quite a lot more air than most of us achieve with hand-mixing so I would try creaming with a wooden spoon. Just start with soft butter! I was using a mixer for everything but have had mixer-burnout (that's me, by the way; the mixer's fine), and have been enjoying low-tech baking. I would start with another, more traditional (=Toll House) recipe for comparison.