On Fri 04 Nov 2005 08:09:45a, Karen MacInerney wrote in rec.food.cooking:

> I've been experimenting w/choc. chip cookies for years (even picked up
> a cookbook dedicated to them and have tried at least 10 recipes), and I
> still haven't figured out how to bake those big, thick chewy ones
> without resorting to vegetable shortening. (And even those weren't
> that good.) I tried refrigerating the dough and using bigger globs,
> but the insides remained doughy.
>
> Anyone have any cookie secrets they'd be willing to share?
>
> Would a particular type of cookie pan help, maybe? (Grasping at straws
> here...)
>
> Karen MacInerney
> Kitchen experimenter, family chauffeur and culinary mystery author

Vegetable shortening, or part vegetable shortening; a bit more sugar;
chilled dough; form cookies into a high round ball.

--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974