"Karen MacInerney" > wrote in message
oups.com...
> 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
>

Bake them at 300 for around 20 to 24 minutes. They stay soft but get cooked
all the way thru.

Ms P