So my chocolate chip cookies have a really weird shape, it looks like a mountain : high in the middle and thinner at the edge Is it because I didn’t put the egg white ? Or something wrong with my temperature? This is the recipe I’m doing right now : 120g AP flour 100g butter, melted 50g brown sugar 50g white sugar 1/2 tsp baking soda 1 egg yolk 1/2 tsp of salt
What temp is your oven at? Do you chill the dough before baking it? Take us through a little bit of your process so we have a better idea of what may be going on.
Thank you I’ve been waiting someone to reply and help me 
So I bake my cookies at 180°C(350°F) and yes I chill it overnight too 
i just bought an oven thermometer
So from what I can see in your recipe, you have very little flour, it’s almost a 1:1 ratio with butter, mine usually call for quite a but more flour. Have you tried other recipes? What is the consistency of your batter?
Well if I add more flour than the recipe above, my cookie won’t spread (trust me I tried), and I have look at other recipe but I don’t know if I should try or not cuz they put even less flour than my recipe… My batter kind of soft, a little bit wet but not too much
I would try a different recipe completely.that a lot of beginner bakers use as a base and its the original Tollhouse recipe (but in Grams :)), I would give a completely different recipe another go and see if you are having the same issues, or similar issues
Okay really really thank youuuuu
Heyy, should I use only one egg if I want to create half the dough? (because you sent me a recipe that calls for two eggs)
Yes you would half everything. So if it calls for 2, and you’re only making half the recipe, 1 egg would be perfect
That’s a great point! Halving the ingredients makes it much easier to adapt the recipe. So, for a recipe that calls for 2 eggs, using 1 egg should work perfectly for a smaller batch. Thanks for the clarification!
You preheat the oven, right? That’s necessary. Usually they melt and by melting they don’t turn into little mountains, so… something goes wrong during the process, and I’d rule out the temperature cause somethimes I bake them when they are soft and sometimes when they are still frozen, so maybe without egg white they are too dry and don’t melt right. Are they too dry or too hard? Why do you leave out the egg white?