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Cookies- How to Get Puffy (Not Flat), Chewy (Not Crispy) Chocolate Chip Cookies Recipe

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This recipe for Cookies- How to Get Puffy (Not Flat), Chewy (Not Crispy) Chocolate Chip Cookies, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Kirkby
Added: Tuesday, April 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Your favorite Chocolate Chip Cookie Recipe!

Directions:
Directions:
The goal is to end up with mixture where the butter is just light and fluffy, and stays cold. In general, if you cream sugar with soft butter or do it too long, the butter can't form or hold air bubbles, resulting in a flat cookie. If at any time you get distracted or the dough is becoming too warm, place in refrigerator as is until chilled.
#1 Start with CHILLED butter right from the refrigerator versus room temperature. Cut the butter into 1-inch cubes and chill again. Do not soften the butter to room temperature.
#2 Take from fridge and toss it in with the sugar.
#3 Start creaming the ingredients together with a hand-held electric mixer, which is easier to control when making these cookies, rather than a stand one. Run the mixer over the butter lumps to break them up.
#4 The butter lumps will not break up easily, occasionally stop the mixer and rub the butter and sugar together with your fingertips or a pastry blender until they do. Do so quickly and deftly to prevent the butter from melting.
#5 Resume creaming only until the butter and sugar mixture has just turned light in color and is still slightly grainy. Do not cream past this point.
#6 Refrigerate the mixture right after creaming for about 10 minutes before adding the eggs in the next step. I have found that this really helps.

 

 

 

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