I just realized that I recently switched from flavoring my cookies with vanilla extract to flavoring them with almond extract (same quantity in recipe). My cookies were behaving better with my same recipe when I was using the vanilla extract. Is it possible there is something about almond extract that could increase a cookie dough's spread?
I guess I always figured extracts were generally interchangeable within a cookie dough recipe . . . Are they? s it possible that switching from one extract to another could affect a dough's ability to hold its shape or its texture?