On Fri 02 Sep 2005 10:48:44a, jmcquown wrote in rec.food.cooking:

> Sarah wrote:
>> Today I made cookies with the following recipe:
>> 1 cup Butter
>> 1 cup sugar
>> 2 eggs
>> 3 tbls whole milk
>> 1 tsp vanilla extract
>> 2 cups all purpose flour
>> 1/2 tsp baking soda
>> 1/2 tsp baking powder
>> 1/2 tsp salt
>> 3 cups of chocolate chips.
>> preheat oven 350 degrees
>> Cream together the butter, sugar, eggs, milk and vanilla in mixer
> (snippage)
>> I didn't refrigerate overnight, and found the cookies to taste fine
>> but be too light, I prefer a heavier cookie.
>> Sarah
>
> Butter makes for a crispy cookie, vegetable shortening or lard makes for
> a moist, chewy cookie.

You could also change the granulated sugar to brown sugar. The only
correlation I could see to refrigerating the dough overnight, is that it
may partially negate the effect of the baking soda, since baking soda
reacts more immediately in the dough and without heat. This might make a
more compact cookie, thus heavier.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974