They look cakey -- they probably would have been chewier instead had you not beaten the egg as much. Beating eggs alot is a common cause of cakey cookies.
I don't think the size would have much impact on their texture.
I would also recommend chilling the cookie dough (after putting it on the sheet) for 30 min in the fridge before baking, and baking the cookies at 375 degrees for a shorter time. Also, replace the baking powder with more baking soda. These are techniques I use to get very chewy cookies.
They look quite good nonetheless and the combo of flavours sounds mouthwatering.
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timeasmymeasure
no subject
Date: 2006-01-06 03:32 am (UTC)I don't think the size would have much impact on their texture.
I would also recommend chilling the cookie dough (after putting it on the sheet) for 30 min in the fridge before baking, and baking the cookies at 375 degrees for a shorter time. Also, replace the baking powder with more baking soda. These are techniques I use to get very chewy cookies.
They look quite good nonetheless and the combo of flavours sounds mouthwatering.