As we speak, I am trying to achieve an indulgent cookie recipe after watching YTer pancakeprincess test out this recipe - https://cakebycourtney.com/copycat-levain-bakery-chocolate-peanut-butter-chip-cookies/

I tested two cookie dough balls (& let the other cookie dough balls rest in the fridge two hours ago, except one which is in the freezer) and they both spread quite thin even though I followed the measurements to the T! The only change I made in this recipe is to substitute the peanuts with walnuts & chopped chocolate.

What if - even after chilling the dough the cookie spreads? How can I fix it? I'm creating a contingency plan before I start baking the chilled dough!

Edit : I did some minor mistakes here and there

1. I realised i should adjust the oven temperature since its not a Convection oven rather a Conventional Oven so I read the Oven manual which suggested to lower the temperature by 20-40 C . It didn't spread and baked well. (Check comments)

2. I added Dark Brown Sugar instead of Light Brown. I wonder if that made my cookies spread thin but I will definitely pay better attention the recipe!

3. According to some reviewers of the recipe, I'm better off using Volume instead of Weight. Since I dont have cups and spoons, I will try to follow a fellow reviewer who gave a better accurate weight measurements that helped her make her cookies bake better.

TIP : I shaped the cookies with a spatula after it came out of the oven and was still warm. It was in great shape after it cooled down!

Cookie Recipe Review (7/10) : A little too salty and sweet for me so I will cut down on both the next time I try it!