How to keep cookies with the butter from spreading
"Scott Danzig" > wrote in message
...
> "Janet Bostwick" > wrote in message
> ...
> >
> > "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
>
> I think what he's saying is upping the amount of egg would work, but
> assuming I'm going to use whole eggs only (not stirring in 2 eggs plus a
> little more) the way to get around that is by reducing all the other
> ingredients a bit... for instance, he's suggesting perhaps by an eighth (2
> tsp vanilla becomes 1 3/4 tsp). Good advice, Alex! See, I find the key
to
> understanding Alex is to not drink decaf. 
>
> - Scott
>
I knew it would make better sense after more coffee.. ;o} thanks
Janet
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