Cookie Question
Does anyone have any tips for making an all-butter chocolate chip cookie that is not flat? I have made amazing chocolate chip cookies, but the key was 1/2 butter and 1/2 Crisco. I am out of Crisco and haven’t decided if I’ll continue to buy it.
Bad fats and all that rot.
But, so far my experience has told me that the bad fats make the best cookies.
Does anyone know if it’s possible to get a tall, chewy but not cakey cookie with only butter?
You can buy “good” shortening. Spectrum makes a palm oil shortening that isn’t hydrogenated so no trans fats. You can get it at Fred Meyer or the health food store. I don’t know if it would make tall cookies though :)
After being told that flat cookies were a result of mixing the batter too much, I tried not mixing it as much. Still flat. Then someone told me, no, you have to really beat the batter up so that the butter is really well integrated. Beat the daylights out of a batch. Still flat.
So I gave up on my endeavor of trying to make not-flat cookies and now use the “pan cookie” variation, where I make the dough exactly as on the back of the chocolate chip bag (all butter), but bake all of it in a greased 9×13 pan for 20-25 min @375. It is a bit cake-ish and makes less servings, but it is my go-to dessert for company and church functions because it is so much quicker than making all the cookies individually and trying not to make them flat. Also goes great with a scoop of ice cream. :)
I typed all this out and realized it didn’t really answer your question. But I’m leaving it anyway. :)
You should email your Auntie Jan with that question!
You could try these: http://www.marthastewart.com/recipe/crisp-and-chewy-chocolate-chip-cookies
I don’t make cookies very often (I do bars because I’m lazy about it), but I second the suggestion for Spectrum Palm Shortening. I use it for anything that requires Crisco, like my cake frosting, for instance. It gives is the right texture without having all the hydrogenated oil. Other options would be cold pressed coconut oil or beef tallow, but both of those are harder to buy in stores.
add more flour, at least a cup, so the batter is thicker, then slightly under cook.
I responded to Mystie’s e-mail, but thought I’d post out here, too. I follow the recipe on the chocolate chip bag (always using 100% butter), but I add more flour – 1/4-1/2 cup per batch so the batter is a little stiffer. It always works for me!
Also, I subscribe to the ‘stir it up a lot’ philosophy of cookie dough mixing.