"MAB" > wrote in message
ups.com...
> Why is it that lately my CC cookies kinda bite? I always remember that
> the
> best CC cookies I've ever had/made baked flat, or they spread out(as
> opposed to up)
> as they baked and were buttery rich. These seemed a little too white
> as well.
>
> The ones I've made recently were from the recipe on the back of either
> the
> Nestles or Hershey's CC package. The first batch was too "cake like'
> and
> rose up, so the second time I made them I killed the leavening but the
> result was the same.
>
> What gives? Why is it I remember the BEST CC cookies I've ever had
> spread out thin as they baked and were super rich, not cake like.
>
> Do I need to add more butter, brown sugar? Recipe anyone?
>
> Thanks
>
> Mike
>
Many years ago a friend and I both baked chocolate chip cookies for the same
function. Our cookies were completely different. We both used the same
recipe and as we sat and waited for people to arrived I quizzed her on her
ingredients. I asked about the type of flour, chocolate chips, and type of
butter... that's when she said that she never used butter, but always used
shortening like her Grandma. Aaaaa HA! That's why hers were cake like and
mine were flat and crispy. So, I see you use butter just make sure it's
butter not diet butter or butter-like product not margarine or shortening.
I use the recipe also right from the back of the Nestle's package and mine
are crispy and thin.

Lynne