10 cookie add-ins to try beyond chocolate chips

It adds air and makes cookies spread (not what I want), you’re literally whipping tiny air bubbles into the dough In the oven, those bubbles expand, causing cookies to rise more, spread more, and become lighter or cakey Not creaming keeps the structure strong (but not dense). It keeps the dough from filling with excess air. This gives more control over the cookies thickness and structure so it stays chunky, not flat and fluffy And the trick that keeps them from becoming dense: After mixing, pull

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