Question About Choc. Chip Cookie Recipe (Butter V.s Marg.)
Baking By CakeDiva73 Updated 1 May 2007 , 11:55am by jen1977
I have a really good recipe for choc. chip cookies which tastes great but look like flat little patties of road kill 
and I don't remember how to alter the fat in the recipe so they puff up a bit......it's the real butter that makes them flat, right? Could I sub a stick of butter flav. crisco for one of the cubes of real butter and would that give them a little height?
Thanks for any advice 
Alton Brown has a comparison of recipes that do exactly that.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13616,00.html?rsrc=search
Butter/margarine causes cookies to spread.
Shortening causes them to rise.
Think of making biscuits .... you cut shortening into the flour to make biscuits. biscuits rise. Butter has a lower melting point, so it's logical that it will break down sooner than shortening while in the oven.
I make them all the time and they never turn out the same!!!! I use real butter (i did learn that you can not use salted and unsalted togeather. ) I have made them with marg. also and had the same problem. I think when I beat them a little longer they come out puffier. My BF read that if you put the dough in the frig for a little while that also helps.
HTH
Diane
Refrigerate the cookies on the pan before putting them in the oven. The longer the dough is out before baking, the more they will spread in the oven.
My mom only makes her chocolate chip cookies with butter flavored crisco. My kids like them better! 
My mom only makes her chocolate chip cookies with butter flavored crisco. My kids like them better!
This will give you a puffier cookie, however, my customers did not prefer them. I usually use Country Crock sticks....slightly flat, but not near as flat as cookies made with real butter (although I love real butter in the recipe). So, my advice if you want a puffier cookie is to use the butter-flavored crisco....although not as rich in flavor (IMO).
Well, I think I am going to use a combo of real butter and butter Crisco so I don't lose the butter flavor all together.....Usually I refridgerate the cookie dough and they hold their shape a bit better but sometimes I want to whip out a batch quick and don't have time... thanks alot.
Also, never knew you could't combine salted & unsalted butter in cookies - I wonder why not? I am almost certain I did last time since I didn't have enough of one or the other....
I use half unsalted butter, and half shortening, and they are perfectly puffy. Also, I take them out about a minute before they are really done, and let them set in the pan a few minutes, then remove them to cool. Perfect texture, and they are chewy and crispy at the same time.
My mom only makes her chocolate chip cookies with butter flavored crisco. My kids like them better!
This will give you a puffier cookie, however, my customers did not prefer them. ....
I used the butter flavor crisco once, and ..... uh.....well..... let's just say I used it ONCE.
My mom only makes her chocolate chip cookies with butter flavored crisco. My kids like them better!
So do I, and people go nuts over them! It's the recipe I've been using for many years. My mom always used butter, and says mine are better. I don't like how flat cookies made with butter or margarine look. The butter crisco makes them nice and puffy, whic hhelps when adding other things such as toffee chips. I have never tasted another chocolate chip cookie that I liked better. My boys won't hardly touch other chocolate chip cookies! My 6 year old will say.....You didn't make these did you? HAHA
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