sf wrote:

>> > Perhaps it's your recipe/technique... I seriously doubt which pan one
>> > chooses makes a rat's ass of difference.
>>
>> That's a silly statement. The only thing that changed was the baking
>> sheet.
>
> He right about the baking sheet... it doesn't make a big
> difference. If you're concerned about if your cookies brown
> on the bottom or not then your baking sheet will matter -
> otherwise, it's not a problem.
>
> He also restated one of my concerns... the recipe. I'm
> wondering if you have too much "fat" in it?
>
> If you post the full recipe, the collective hallowed heads
> of RFC will take a look at and tell you if it's the recipe,
> the baking sheet or the oven.

2 1/4C AP flour
1 tsp kosher salt
1 tsp baking soda
pinch baking powder
1 egg
2z milk
1 1/2 tsp vanilla
2 sticks unsalted butter
1C sugar
1/2C brown sugar
2C semisweet chips

Sift together flour, salt, baking powder and baking soda. Combine the eggs,
vanilla and milk. Cream the butter, then add the sugars and continue
creaming until fluffy. Add the wet ingredients. Slowly add flour mixture
and beat until well combined. Add chocolate chips.

Scoop onto tray and bake for 15 minutes, rotating tray after 7. Remove from
the oven to a cooling tray then store in cookie jar when cooled.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"