Love these! Had a few issues the first time but found my magic formula - pink and red food colouring, level 2 Tbsp scoops, 325 convection for 10 mins flipping halfway, cool on sheet for 5 mins out of the oven. Makes 26'ish.
Update - they seem to spread too much so immediately after they come out of the oven use the gas lamp beer glass to compact them a bit, one revolution each. Leave them cool on the pan for 8 minutes. They also seem a little greasy, maybe reduce the butter or increase flour?
Later figured out was due to over-creaming butter and sugar. Do not cream as much as a cake batter - whipping in too much air that will puff but not hold and cause structural issues. Also, don't use convection as it forces spreading.
Do the following - chill the dough for 1hr, use standard bake, increase temp to 365 to account for elevation to set edges and quickly activate baking soda so flour can set before butter melts and spreads too much, reduce soda by 15-20% as gases expand will less resistance at our elevation to prevent over expansion and collapse, reduce baking time to 8-9 mins, sour on pan 2-3 mins only.
