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Chocolate Chip Tips




Source of Recipe


Marla


List of Ingredients




Chocolate Chip Tips


Recipe




~Use butter that is soft, but still a cool room temperature, rather than runny.

~Chill the cookie dough in the refrigerator after mixing, up to three days,
so it is firm when you drop the batter on the baking sheet. Do not freeze.

~Use cool baking sheets, never hot ones just out of the oven or the cookie
batter will separate and puddle.

~Use vegetable shortening (Crisco) or a vegetable cooking spray, like Pam,
for greasing the baking sheets.

~2 tablespoons of dough will make a 3-inch cookie and 3 tablespoons of
dough will make a 4-inch cookie.

~To judge when a cookie is perfectly done, press gently on the center. It
is done if it springs back. The edges will not be brown. Do not over bake or
they will be dry (you want moist and chewy); cookies set up as they cool.

source is unknown