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Showerthought: my mom's chocolate chip cookies always came out flat, and I finally figured out why after 20 years
I was reading an old church cookbook from 1974 that my neighbor loaned me, and one of the notes in the margin said to chill the dough for at least an hour before baking. My mom always scooped hers straight from the bowl onto the sheet, and we got those thin, crispy puddles every single time. I gave the chill method a shot with her same recipe on Sunday, and the cookies came out thick and soft for the first time ever. Has anyone else found an old handwritten note that fixed a family recipe?
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