Now the next question: given all the good advice here, are you scientifically-minded enough to try each suggestion individually?
Mmmmmmmmm, science.
Well, I’ll try using new baking soda and freezing the cookie dough longer. I would use shortening but that stuff is not easy to get around here. I suppose I’ll try putting in more brown sugar as well, although that recipe already has a pretty high brown sugar to white sugar ratio.
I’ll let y’all know how it goes.
It has to do with the structural integrity of the cookie. Too much baking soda will make it rise too high, beyond its ability to support itself, then it crashes back down.
I’ve never used a mixer to cream butter and sugar for chocolate chip cookies. Although I’ve never tried it with a fork either. Just get yourself a wooden spoon and let the butter soften on the counter for a while.