Will leaving the baking powder out help them from becoming so thin?
Should I use entirely shortening? Will this help with the thin cookie problem? I have always heard from anybody who bakes cookies that butter always makes a better cookie.
I tried the chocolate chip recipe in The New Professional Chef, the CIA textbook. It called for even parts butter and shortening. It also said to use pastry flour, just, like I did. It also said to mix the baking soda in with the butter, shortening, and sugars when creaming them. I guess this is to activate it.
But the point is that they still came out flat.
Can anyone suggest anything else?
Next time I think I will cut back on the fat and sugar slightly.
Any thoughts? |