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Reply to "Dumb questions about the basic ingredients for choc. chip cookies"
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[quote=Anonymous]I am a fluffy-cookie person, too, OP, and here's my secret: replace the baking soda with the same quantity of active dry yeast, and cut the salt in half, and in lieu of butter or margerine, use half unsalted butter and half shortening (butter has the better flavor, but shortening has a better melting point), and add about half a cup more flour. As for mixing, I agree that the key is using a hand mixer to get the sugar/brown sugar/butter/crisco/vanilla mixture super fluffy, then add the rest of the ingredients while stirring the least amount possible.[/quote]
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