"Scott Danzig" > wrote in message >...
> 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.
>
> - Scott
Cookie spreading is caued by some factors:
such as these:
1)The amount of fat used is high( you can reduce it in order to have
a better dough 'body'.
2) The sugar content is high and of coarse granulation( if you do not
want to remove the brown sugar; replace part with icing sugar which
will help control spreading during baking.. 50/50 blend of icing and
brown sugar will do an improvement
3) Bake the cookie on ungreaed trays;so that it will not slide during
baking and spread. You can also bake the cookie in paper lined trays
4) avoid the use of melted fat.. The butter must be at romm
temperature .
5) Use cake flour. Normal pastry flour will encourage spreading while
cake making flour will restrict it.. Alternatively I also blend cake
flour and all purpose flour 30/70 to 50/50 cake flour/ APF ratio.
6) Do not overmix and overcream the mixture .I usually just blend
sugar and fat at five minutes at low speed then add the eggs gradually
while mixing at low spead about 2 minutes more.
Good Luck!
Roy