How to Make Thick & Chewy Chocolate Chip Cookies

  I want to make thick & chewy chocolate chip cookies , not ones that are thin and crisp. I use a modified Toll House cookie recipe and still use butter (not honey), yet I can’t get the cookies to be as thick as those I remember my grandmother making. They seem kind of runny, as if they melt on the pan. All-butter cookies with minimal flour are on the thin and crisp side by nature. To get a thicker cookie, you can increase the flour slightly, substitute stick margarine or vegetable shortening for part of the butter, or use a recipe that calls for some corn syrup. The invert sugar — glucose — is particularly hygroscopic (water attracting), and just a few tablespoons of it is enough to keep cookies moist. Honey and maple syrup, though their sugars are different, provide a similar, though slightly less chewy effect.    

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