Controlling cookie spread during baking involves adjusting ingredients and baking conditions.
Using a weaker flour: This may not help in controlling cookie spread as the gluten formation is needed for cookie structure.
Replacing some of the granulated sugar with confectioners' sugar: Confectioners' sugar holds more moisture which can help reduce cookie spread.
Baking them at a lower temperature: Lowering the temperature can help cookies spread less and bake more evenly, reducing excessive spread.
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