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Old 12-17-2004, 10:03 AM   #21
 
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Old 12-17-2004, 10:03 AM   #22
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Wayne, you are truely a nut!
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Old 12-17-2004, 10:29 AM   #23
 
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Quote:
Originally Posted by crewsk
Wayne, you are truely a nut!

Read my next Post on GATOR and your suspicions may be confirmed.
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Old 12-17-2004, 11:29 AM   #24
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I read it & thanks. Hey, I have an affection for nuts, I'm one myself!
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Old 12-17-2004, 12:12 PM   #25
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LMAO, Wayne! Now, if this computer just had a function called "Enable Dinner"...
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Old 12-17-2004, 12:58 PM   #26
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LOL! How about 'Enable Professional Cooking Abilities!'
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Old 12-17-2004, 10:44 PM   #27
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Several of the other posters have hit on the reason.

Butter melts at a lower temperature than shortening, so the butter melts and the cookies spread out flat (or thin) before the dough has a chance to set.

Chill the dough thoroughly before starting and chill the cookie sheets in the freezer. Put the cold dough on the cold sheets and bake. The warm cookie sheets go into the freezer between batches and the dough goes back into the fridge between batches.

You'll end up with thick cookies because the dough sets before the colder butter has a chance to melt and spread out.
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Old 12-18-2004, 10:21 AM   #28
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Ok. I've got this one. If you look carefully at either the Toll-House cookie recipe, or the Hershey's recipe used for the flat cookies, you will find that there is no true leavening action. Three is no whipped egg, or acidic ingrediant to react with the baking soda. The fat simply melts and distributes the oher ingrediants accross the cookie sheet. Those cookies are supposed to be flat and chewy or crispy, depending on how long you cook them.

To modify the recipe to achieve a more cake-like texture, substitute baking powder for the baking soda. Add just a touch of water and bake as you normally would. The ingrediants in baking powder will give of CO2 and cause the cookies to raise. Also, use lard instead of butter, as it will allow the cookie shape to "set" before melting. Butter just melts too fast, though it gives a wonderful flavor.

The cookies will have the same flavor, but will have a lighter texture.

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Old 12-18-2004, 10:30 AM   #29
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Methinks I should have read the other posts before putting in my own two cents. What I said still holds true, but then so does what the others have said. What I have given you is a way to make your cookies softer, more cake-like, sorta like 'nilla wafers, but with chocolate chips. The others have given you true chocolate chip cookies, but with proper technique and better end results. Try both and decide which recipe you like the most. Some swear by one, while others swear by the other. The only person who can decide is you.

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Old 12-22-2004, 11:18 AM   #30
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flat cookies

I always use the recipe on the choc. chip bag but a few years ago a friend told me to substitute crisco for the butter. I did and have never had a failure yet.

Let it snow, let it snow, let it snow.
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