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Reply to "Dumb questions about the basic ingredients for choc. chip cookies"
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[quote=Anonymous]To help with flatness you should remember that the more butter and sugar you add the more the cookie will spread and become oilier and more candylike. If you want a fluffier, more cakelike cookie, you need to use a little more flour than the recipe calls for. Sometimes I bake a test batch and if they don't rise high enough I stir in extra flour. I also double the amount of baking soda the recipe calls for and use one and a half times the salt recommended.[/quote]
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