I just made a really good recipe for some chocolate cookies that are loaded with nuts, vanilla chips, and toffee.
They taste great, but could be higher - I think they're a bit flat.
Maybe I'm being too picky, but since I'm working on perfecting recipes so that I can sell cookies, I want nice looking, high-topped cookies!

Is the butter the culprit? For years I used Butter Flavored Crisco (grew up with my mom using it) in chocolate chip cookies, and they're never flat. Since this recipe called for butter, I followed the rules, but maybe I'll try again with the Crisco.

Thoughts?

Thanks so much

Definitely try it with the Crisco. Whenever a cookie recipe calls for shortening, I use the butter flavor Crisco. I think you'll be happy with the result.

I always substitute butter flavored crisco in my recipies. I've been complemented on my cookies pretty often, my mom taught me to use the crisco as well. That type of cookie should take well to it.