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Article: PUFF UP TOLL HOUSE COOKIES.(FOOD)(Recipe)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- December 16, 1999
CopyrightCOPYRIGHT 1999 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: LISA STEVENS Staff writer
Q: I have a question about Toll House chocolate chip cookies. I find that when I take them out of the oven to cool they flatten, and I would prefer to have a ``plumper'' cookie. I follow the recipe instructions on the bag. Can you advise?
A: Shirley O. Corriher, the award-winning author of ``Cookwise,'' says for puffier chocolate chip cookies, use shortening and cake flour to limit spread. Also, instead of using 1/4 teaspoon baking soda, use 1 1/2 teaspoons baking powder. Use an egg for liquid to puff well. Use 1 cup minus 1 tablespoon brown sugar, which adds some moisture, to balance the drying effect of the egg. ...