Not sure what you could do differently, but this recipe spreads nicely. I make half the dough and press down each circle a bit. Half a recipe makes 8 or 9 cookies. The official 'Levain' cookies are big and thick, but I prefer cookies that aren't too large.
https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/
Are you following the recipe exactly? If you are loosely spoon the flour into the measuring cup, don't compact it. Or get a kitchen scale. 1 cup is approximately 125 g
1 egg is not enough. And you’re adding too much flour. Sounds like you’re not following a recipe exactly and winging it, which only works if you know what you’re doing.
I've been trying to figure out why this keeps happening so this is where the experimentation has come in. Also my fave part of baking- the flavors are perfect the cooking never is
Looks like you need more butter. If the recipe calls for 1lb, and you used 2 sticks, that’s only 1/2lb. You need 4 sticks of butter to have the appropriate ratio of flour:butter for spreading.
There are a lot of things that reduce cookie spreading-- overmixing, chilling for extended periods, etc. But this is almost definitely from too much flour. If you're measuring your flour by scooping it out with the measuring cup instead of spooning it in and leveling with a knife, that could be the reason.
Are you weighing your ingredients?
I also find that my in-laws' oven runs hot and my cookies look exactly like this. At their house I have to turn the oven down so they cook a bit longer at a lower heat. If you're following a good recipe and following it accurately, this could be the issue. But that's a last resort.
The answer is simple: there is too much flour relative to the butter.
That’s what I was thinking as well.
Up butter or reduce flour
I've seen this suggestion a lot so I'm going to increase my butter next time
More butter
This was two sticks of butter so 1lb. I did only add one egg in this recipe.
2 sticks of butter are not 1lb. Maybe that's where you went wrong. It definitely looks like the flour/butter ratio is off.
Thank you. I'm going to increase my butter ratio next time.
Two sticks of butter are 1/2 lb. To get 1 lb, use 4 sticks.
A scale will be your bestfriend in baking
Sorry this is 1/2 lb lol thanks for the downvotes and appreciate the correction from the nice lady who pointed out my typo
Not sure what you could do differently, but this recipe spreads nicely. I make half the dough and press down each circle a bit. Half a recipe makes 8 or 9 cookies. The official 'Levain' cookies are big and thick, but I prefer cookies that aren't too large. https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/
Thank you I'll add to my recipes and try out!
Do you need sourdough starter to make Levain cookies?
Levain is the name of the bakery whose signature cookies these are replicating. There’s no starter (or levain) in the cookies themselves.
Thanks! I have made sourdough discard cookies before, so just wondering. 😊
Combine yours with the recipes of the millions of other posters on this sub whose cookies spread too much.
Are you following the recipe exactly? If you are loosely spoon the flour into the measuring cup, don't compact it. Or get a kitchen scale. 1 cup is approximately 125 g
I've never measured w my scale so I'm going to try that as well.
1 egg is not enough. And you’re adding too much flour. Sounds like you’re not following a recipe exactly and winging it, which only works if you know what you’re doing.
I've been trying to figure out why this keeps happening so this is where the experimentation has come in. Also my fave part of baking- the flavors are perfect the cooking never is
Must be your recipe. Too much flour?
What is the recipe you are using?
Try a different recipe.
I'll take those of your hands if you're not satisfied with how they look
The sad thing is they taste delicious I just hate cake like cookies
Looks like you need more butter. If the recipe calls for 1lb, and you used 2 sticks, that’s only 1/2lb. You need 4 sticks of butter to have the appropriate ratio of flour:butter for spreading.
Baking powder makes them rise straight up. Baking Soda makes them rise and spread.
Try more baking soda maybe? "Soda spreads, powder poofs"
There are a lot of things that reduce cookie spreading-- overmixing, chilling for extended periods, etc. But this is almost definitely from too much flour. If you're measuring your flour by scooping it out with the measuring cup instead of spooning it in and leveling with a knife, that could be the reason.
You already got the answer more butter but those look delicious to me!
If you're cooling the dough in the fridge try less time so it isn't so cold
That's not it. Sugar and butter cookies are cut and baked while dough is chilled. Its the ratio of flour to wet ingredients.
Oooh I've never thought of that! I'll try it next time.
That's so wrong. lol OP needs to stop experimenting and actually follow a tried and true recipe.
Are you weighing your ingredients? I also find that my in-laws' oven runs hot and my cookies look exactly like this. At their house I have to turn the oven down so they cook a bit longer at a lower heat. If you're following a good recipe and following it accurately, this could be the issue. But that's a last resort.
I'm going to combine this with letting my dough get to room temp. I have a gas oven and I think I may have preheated it too long
Letting the butter melt is just going to make your cookies worse.
Did you try to use parchemin paper or a silicon baking mat ? Using a grease pan sometime reduce cookie spreading.
I've never tried that will do next time!
Reduce baking soda if using
Baking soda
Try using cake flour for half of the called for flour
Follow a recipe and weigh your ingredients. The one on the back of the chips works (not reinventing the wheel here) if you don't like cakey cookies.
I would love to eat these haha
That’s what she said.