It sounds like you'll need to find a recipe that's specifically designed to produce this kind of cookie; the slight adjustment shown in the blog work in just that vain, to make small changes or tweaks to the final texture. If you're looking to make something that's notably fudgy and thick (which would be a recipe with a small amount of flour relative to the eggs and sugar), check out this recipe on our website for Fudge Drops. I hope that helps and happy baking! Kye@KAF

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