I make a white chocolate macadamia cookie that my family loves, no big secret ingredient, just a recipe I found online that I stick with. Everyone loves how they taste, so I don't want to make big changes to the recipe...but I hate how the cookies look. They almost always turn out like crispy, flat disks.

I really want cookies that turn out thick and rich, like cookies you'd buy at a store without changing the overall taste of the cookie. Any suggestions? I've tried making changes to baking time (lower temp for a few minutes longer, a higher temp for a shorter time) and the only change is burning or not burning the cookies.

TIA

Try Parchment paper, add a 'lil more flour and use a cookie scoop and stick 'em in the freezer/fridge for a few mins to firm up!
Hope this helps

those sound yummy!! I don't know what's in the recipe... but I have found that in my choc chip cookies, I substitute half of the butter quantity with shortening and a touch of water (so if I need 1 c butter I actually use 1/2 c butter + 1/2 cup Crisco shortening + 3 teaspoons water). This seems to help them not flatten so much. However, I'm with you. I would LOVE to know how the stores get them so plump. My favs are the Doubletree Choc Chip cookies and I can never get mine to be so thick.... sigh .

But maybe the shortening would help a little???

-Nicole

I'm with you too as i've been trying recipe after recipe and cannot seem to get that thickness and chewiness.

have you tried refrigerating the dough for 30 - 60 minutes before baking the cookies? I find that helps keep the cookies from flattening out some....

If they have a lot of butter, they will spread flat, unless you want to add shortening and I'm not a fan. I hate flat cookies! The only way I have found to get thick choc chip cookies w/o them flattening is to bake them in a pan and then cut out that way. You can take the scraps and make a trifle or add them to a bowl of ice cream.

I too HATE flat/crispy cookies. With my choc chip, I keep the butter the same ( I also don;t like the taste of crisco), but I add an extra 1/2 cup of flour and 1/2 tsp of baking powder. Everyone raves about them. Give that a try and see.

I too HATE flat/crispy cookies. With my choc chip, I keep the butter the same ( I also don;t like the taste of crisco), but I add an extra 1/2 cup of flour and 1/2 tsp of baking powder. Everyone raves about them. Give that a try and see.

There's an episode with Alton Brown on Good Eats. He talks about changing a chocolate chip cookie recipe several ways to achieve different characterisitcs in a cookie. One was for a crispy cookie, one was for a chewy cookie, and there was something else. I can't remember all of it but there were changes to the white sugar/brown sugar ratio and butter/shortening and I think one of the leavening agents.

Maybe you can find it online somewhere?