I use a recipe from
http://www.foodnetwork.com/food/reci...ml?rsrc=search
to make Stick To Your Teeth Chocolate Cookies but they always turn out VERY
flat. Can someone tell me why this is and give me some hints to make them
puff up at least a little bit? I'd certainly appreciate it. Ken.

according to the picture they are to be flat. baking powder is supposed to
raise the cookie, correct?
"KEN" > wrote in message
...
>I use a recipe from
>http://www.foodnetwork.com/food/reci...ml?rsrc=search
>to make Stick To Your Teeth Chocolate Cookies but they always turn out VERY
>flat. Can someone tell me why this is and give me some hints to make them
>puff up at least a little bit? I'd certainly appreciate it. Ken.
>

as DL in another thread said also try crisco instead of butter.


"KEN" > wrote in message
...
>I use a recipe from
>http://www.foodnetwork.com/food/reci...ml?rsrc=search
>to make Stick To Your Teeth Chocolate Cookies but they always turn out VERY
>flat. Can someone tell me why this is and give me some hints to make them
>puff up at least a little bit? I'd certainly appreciate it. Ken.
>

SantaSteeler, The recipe doesn't call for either butter, crisco, or baking
powder. Any other suggestions?


"SantaSteeler" > wrote in message
.. .
> as DL in another thread said also try crisco instead of butter.
>
>
> "KEN" > wrote in message
> ...
>>I use a recipe from
>>http://www.foodnetwork.com/food/reci...ml?rsrc=search
>>to make Stick To Your Teeth Chocolate Cookies but they always turn out
>>VERY flat. Can someone tell me why this is and give me some hints to make
>>them puff up at least a little bit? I'd certainly appreciate it. Ken.
>>
>

On Jul 9, 11:37 am, "KEN" > wrote:
> I use a recipe fromhttp://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22523,00....
> to make Stick To Your Teeth Chocolate Cookies but they always turn out VERY
> flat. Can someone tell me why this is and give me some hints to make them
> puff up at least a little bit? I'd certainly appreciate it. Ken.

Simple...It has no flour in it and no leavening agent., no discrete
sugar and fat which could have affected structure..so what can you
expect from such?
Whatever available fatty matter, sweetening agents, flour matters is
already bound in chocolate , crumbs and syrups.....

as i can tell from the pic they seem to be by design a cookie that comes
out thin. Thoroughly chilling the dough before might mark it firmer
but maintaining the round shape after baking seems doubtful. get
another recipe if u want thicker search on all recipes for a recipe
that contains the main ingredients u like in this recipe and u might
find a similar recipe to substitute. I would do it for u but in a time
crunch right now. have to run..so sorry

--

Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies and The Dirty Old Men!
http://groups.yahoo.com/group/TheDirtyOldLadies/



"KEN" > wrote in message
...
>I use a recipe from
>http://www.foodnetwork.com/food/reci...ml?rsrc=search
>to make Stick To Your Teeth Chocolate Cookies but they always turn out
>VERY flat. Can someone tell me why this is and give me some hints to
>make them puff up at least a little bit? I'd certainly appreciate it.
>Ken.
>