Consider adding more flour, suggests Paola Velez of Kith/Kin.
, and wanted to modify it to be like the Thick’Ems, I would brown your butter,” says Velez. Let it cool, and have it on reserve. “Everyone should have brown butter in their house, because it’s delicious.”If your recipe calls for two cups of flour, add a quarter cup more, suggests Velez. “That will turn your cookie into a higher density product, like a brownie, almost.” In general, learning how to play with ratios is important.
Once you understand what ratios you can put into a product, you don't make mistakes anymore,” says the chef. “Well, you just make happy mistakes, and happy mistakes can turn into your next great product or your family recipe.”“If the recipe calls for something like 350 degrees, and you know for a fact that it operates at 350 [be sure by using], you can raise it up by about 10 degrees,” says the chef. “That'll give your cookies that crunchy outside—chewy inside.
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