Quote:
Originally Posted by MySeoulChild
Hmm
Adding flour usually made mine cake-like, not soft and mall-cookie-like.
I bake mine until the edges are set and the center is still glistening. I leave them on the sheet to cool and then after the carryover cooking, they are perfect and chewy/melty
My ex-boyfriend used to sell cookies at his work that were "freshly baked" and this was the method that they used.
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this is what i do as well
and i agree...the more flour i put the more cakey it is