AS silly as this may seem, there is one other way to make them more puffy. Use baking powder rather than baking soda. The baking soda reacts only slightly with the egg white and creates very little leavening. The baking powder on the other hand, has the correct mixture of both the acid and alkalye to create a proper leavening.
I promise you that using double acting baking powder will give you a cookie that is lighter, and with all the flavor of the original recipe, even when using butter and not chilling.
Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.