sf wrote:

>Maybe I'm asking too much. I want them
> to be so flat the chocolate chips look
> like little black hills and still remain soft
> & chewy.

LOL it sounds to me like you want the best of both worlds! I don't think
it would be possible to achieve that wish. I've never cared for flat
(thin) chocolate chip cookies, as want them in little round uniform
mounds of baked golden brown dough that are chewy in texture, but yet
tender at the same time. With using all butter, it just doesn't give me
the perfect cookies.

The "original" recipe called for 1/4 tsp. cold water, which I could
never understand the purpose of, and on the Nestle's chips package, it
hasn't listed water in the ingredients for a very long time. However, my
favorite M&M Cookie recipe does, and it also calls for ALL shortening,
and they are the best cookies in the world, of that type. My favorite
peanut butter cookie recipe also calls for all shortening and they are
also wonderful, as are my Oatmeal-Raisin, using shortening.

Butter isn't necessary to make delicious cookies, although for some
types, such as shortbread, spritz, cut out sugar cookies, and many
others I make for the holidays, need ALL butter to make them taste good,
and a person just can't substitute with margarine, or shortening.

Judy