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How to get this ccc look

post #1 of 4
Thread Starter 


My friend made this cookie with caramel bits and pecan...chocolate chip turtle. Anyone knows how to get the flat and soft texture? It kinda reminds me of a soft batch cookie. She says she uses butter but unsure if she melted it first. I am always trying different chocolate chip but mine too flat and crispy edges or too puffy.
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post #2 of 4

Cornstarch and dry milk powder will give it a pudding like consistency.

 

Don't ask me how much.

post #3 of 4

What's her recipe? I've never melted butter for a chocolate chip cookie, and mine come out similar. I've found that a rediculously long creaming of butter and sugar helps so much with the texture, as does letting the dough rest before baking to bloom the flour. hanging your technique can have as much influence as changing your recipe.

 

I remember several years ago an article in Martha Stewart that had a basic chocolate chip recipe, and then the substitutions and alterations to make the cookies crispier/cakey-er/chewier. Crispy needs more butter, more sugar, and a bit of liquid. Cakey decreased the butter, more sugar, less brown sugar. It comes down to changing the fat/flour/sugar ratio. I'd want to see your recipe before giving specific advice.

post #4 of 4
Thread Starter 
I asked her for recipe but she has yet to reply but i am sure on line. Alton brown uses melted butter for a chewy cookie
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