Use This 10-Second Fix For Perfectly Shaped Cookies Every Time - Tasting Table

"Technique may sound complicated, this is really more of a 10-second fix and it involves shaping the cookie dough before baking it into cookies. So for your next batch of thick cookies, like Tasting Table's best cowboy cookies recipe or my fish sauce chocolate chip cookies, instead of scooping dough balls, shape the dough into oblong tubes or cones instead."

"To do this, start by placing the shaped dough on a lightly-greased or parchment-lined baking sheet, standing like towers and spaced about two inches apart. Then, bake the cookies as you normally would, but perhaps add a minute of baking time to adjust for the added thickness in the dough. When you start with a cone or oblong-shaped dough, this will give the dough room to collapse into itself as it bakes in the oven."

Shaping cookie dough into oblong tubes or cones before baking creates thicker, round-bottomed cookies because the dough collapses inward instead of spreading outward. Place shaped dough upright on a lightly greased or parchment-lined sheet, standing like towers and spaced about two inches apart. Bake as usual, adding roughly one minute to account for increased thickness. Avoid making the tubes too tall to prevent collapse or slumping during baking. If tubular shaping is difficult or the dough slumps, stack two dough balls and lightly press them together so they adhere, producing extra height and preventing the top from slipping.

Read at Tasting Table