Cookie Question

Friday  in mid-afternoon  Lady of the House

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?

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