"Scott Danzig" > wrote:

>Hi all. I have a not far from standard chocolate chip cookie recipe that
>I'm trying to get just right.
>
>1/2 cup softened butter
>1/2 cup shortening
>1/2 cup brown sugar
>2 eggs
>2 cups chocolate chunks
>2 1/3 cups flour
>1 tsp salt
>1 tsp baking soda
>2 tsp vanilla
>
>I'm pretty sure I can get it to spread less replacing the butter with
>shortening, but I like cookie better with the butter in it. How can I get
>the cookie to not spread so much while cooking? Thanks.

Use less sugar, or less butter, or both (what I do). My basic recipe
calls for 1C butter, 2C sugar, 2C flour, and I use 3/4 C butter and
1-1/2C sugar. The cookies taste just fine and don't spread nearly as
far as they did when I followed the recipe. My kids love them, and so
do the grownups.

Add another egg. (I've heard this works, but haven't tried it yet.)

jenn
--
Jenn Ridley