at Sat, 29 Jul 2006 03:42:50 GMT in <1154144570.568088.25300
@b28g2000cwb.googlegroups.com>, (MAB) wrote :

>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?

Assuming you used butter and not margarine or shortening, then the most
effective way to get them to flatten out will be to reduce the proportion
of eggs. It's generally the eggs in CCC's that promote a softer, cakier
texture. As I've said before, strangely, this is rarely pointed out.

If they seemed white, another problem is that you may have had too much
flour. Reducing flour risks losing structure - i.e. fall-apart cookies, but
you might try it. If they were especially dry it's almost a given that
flour is the culprit.

--
Alex Rast

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