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Reply to "Cookie dough with half the butter - fixable?"
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[quote=Anonymous][quote=Anonymous]Another chocolate chip cookie problem (sorry for hijacking, OP, I hope you don’t mind!) I used to make good chocolate chip cookies. For the past year or two ever since batch spreads and they are totally flat and sad. I usually make the dough, bake half, refrigerate the other half, and bake the second half a few days later. First and second bakes are the same, so it isn’t refrigeration. I use the recipe on the back of the Ghirardelli bag. Any ideas what I can do? I’ve tried adding a bit more flour but that doesn’t seem to change things.[/quote] Try the tollhouse recipe? I like my choc chip cookies to be flat and chewy and not puffy and doughy though. [/quote]
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