"Alex Rast" > wrote in message
...
> at Fri, 05 Mar 2004 02:30:47 GMT in >,
> (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.
>
> You can even get away with using no shortening at all, and using pure
> butter. The key thing you need to do is increase the proportion of eggs in
> your recipe. I think 3 eggs will make it a bit too cakey, so a better bet
> would be either to add an extra egg, but increase the other ingredients by
> a somewhat smaller amount than 1/2 again as much, or reduce all the other
> ingredients by some small amount. You'll still need to experiment a little
> to get the thickness/puffiness level you want, but it shouldn't take too
> long. Remember that small adjustments produce big results, so, for
> instance, merely adjusting all the other ingredients than eggs downward by
> 7/8 could easily be enough to make all the difference.
>
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)
I'm sorry, will you say that again but differently? I'm with you through
the extra egg and increasing the other ingredients a bit, but I don't get
"or reduce all the other ingredients by some small amount." Either increase
or decrease the other ingredients? Sorry, I'm just drinking my morning
coffee, maybe everything will be clear later.
Janet