Hello! I spaced out while making these cookies tonight and used twice as much butter as I was supposed to. My instinct is to add more flour to round them out and maybe a pinch of baking soda and powder but I’m not well-versed enough on the chemistry of baking to guess at quantities (or if this is even a reasonable solution).They’re not terrible, but the dough is fluffy and pale and the texture is off. When I’ve made them before (correctly) they were great. Would love to be able to salvage the rest of the dough. Any suggestions? (And thank you in advance!)The recipe is at this link: https://ift.tt/2K4QCqV Now that they’ve cooled, they taste pretty good and depuffed and look a little darker, but they fall apart when you lift them. Flour must act like mortar. Ah, well...live and learn! via /r/Baking https://ift.tt/2MACXcJ
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