Hello all,
First of all congratulations for your lovely website.
After being in NYC and tried Levain's cookies I have the obsession to try to do them by myself but so far results are far to be cosidered acceptable. I tried 2 different recepies but the result it's always disppointing.
As you can see from the images instead of an expected mountain I'm getting a Dutch landscape..... In my opinion the amount of butter is the fellon but I'm always using the indicated amount, 1 cup (250 g). I tried to chill it for a couple of hours but nothing change, while baking cookies look like Judge Doom dissoling in the dip (who framed Roger Rabbit).
Please, I need for your help.
Recepies & Pictures: https://1drv.ms/f/s!AkZ-OX8gKRbxt0zQjM3eRS3w-NWX
Try substituting veg shortening for half the butter. Butter has a fairly low melting point. It melts before the starches in the flour have a chance to glutenize and give the cookie structure. Veg shortening has a higher melting point, so that the starches will have provided some structure before the fat melts, but you'll still taste butter.
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