On Apr 14, 4:45*pm, Julia Altshuler wrote:
Nancy2 wrote:

What you say may be correct, but I melt the butter in my favorite
recipe, and it stays nice and full, never flat. *I don't think there's
a one-size-fits-all answer to this question, because there are so many
variables, especially in cooking temp/time, type of shortening used,
etc.

I agree with you about the variables. *The first thing I see is that
your recipe calls for margarine and butter. *I'm trying to stick to all
butter. *The difference in fat would affect the outcome, wouldn't it?
But I'm saving this recipe for when I want something that's reliably fat
and chewy. *I think that I'm actually going to have to make 2 batches of
cookies, one with melted butter and one with creamed butter and sugar.

--Lia



Big Soft Chocolate Chip Cookies * *by Nancy Dooley

1 stick oleo, melted and cooled to lukewarm
1/2 *stick butter, melted and cooled to lukewarm
1 C. light brown sugar
1/2 C. white sugar
1 extra large or jumbo egg, plus 1 egg yolk
2 tsp. vanilla (I used a scant T.)
2 C. plus 2 T. flour (white, bleached, all-purpose)
1/2 tsp. salt
1/2 tsp. soda
1 12-oz. bag semi-sweet chocolate chips, regular or "mega."

Put the melted shortening and the sugars in a mixing bowl. *Mix until
thoroughly blended. *Add the egg, egg yolk, and vanilla and mix
thoroughly. *Put the flour, salt and soda in a bowl and whisk or sift
once. *Add the dry ingredients to the sugar mixture and mix
thoroughly. *Stir in chips by hand.

Line cookie sheets with baking parchment. *Drop cookie dough on cookie
sheets. *Cover unbaked dough with plastic wrap so it doesn't dry out.
Bake at 325 deg. for 13 minutes (check at 11 minutes). *Cookies should
be slightly brown on the peaks and edges, and light colored and soft
in the center.

Remove from oven, leave on cookie sheets and cool. *Do not put new
batches on hot cookie sheets; make sure sheets have cooled before
reusing. This recipe makes about 3 doz. cookies.

Store in airtight container with waxed paper between layers; (I just
use the parchment that the cookies were baked on) the baked cookies
can be frozen if individually wrapped in plastic wrap and sealed
tightly. *The raw dough can be frozen in an airtight container for up
to two weeks. *Thaw it in the refrigerator. *Thaw baked cookies at
room temperature.
*The baked cookies are best eaten within two days.

Variations: *Instead of chocolate chips, use chunks of white
chocolate *(6 oz.) and macadamia nuts (about 3/4 cup, cut into coarse
bits) (or use proportions of chocolate and nuts to taste).

For the choc. chips, you can substitute 1 C. quick-cooking oatmeal and
1 C. raisins, plumped 5 minutes in boiling water.

You can also substitute 1 1/2 pkg. (about 18 oz.) of brickle bits and
3/4 C. coarsely chopped pecans for the choc. chips.- Hide quoted text -

- Show quoted text -

In my recipe, all butter gives you a crisper cookie; adding the baking
oleo makes them more chewy. Either way, the outcome looks the same -
not flat, just beautiful ;-)

N.