tag:blogger.com,1999:blog-68822028018288737.post8660123630966194528..comments2014-08-14T06:43:02.305-07:00Comments on Robertson's Recipes: Granny’s Chocolate Chip CookiesLucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-68822028018288737.post-73005883622299861162008-07-29T02:40:00.000-07:002008-07-29T02:40:00.000-07:00This isn't quite the recipe I remember on the much...This isn't quite the recipe I remember on the much-used yellowed card from my youth, which called for shortening instead of butter, but it turns out that butter or margarine tastes better anyway, and adds a hint more water, which doesn't hurt. With regular salted butter, you can leave out the salt mentioned in the recipe. Also, the four and a half cups of flour is way too much - about three and a half will do very nicely. And this recipe works well with a full 11 oz. bag of chips.<BR/><BR/>I think the cookies are perfect when the tops are mostly browned except for a slight bit of bubbly yellowness in the cracks. I give the cookie sheet a whack on the counter just after I pull the cookies out of the oven to flatten them out slightly; otherwise, you have big air holes in lots of the cookies. <BR/><BR/>And has anyone ever successfully dissolved the baking soda? I've even tried boiling it into the water, and it still just swirls around. Seems to work fine anyway.Colin R.https://www.blogger.com/profile/11601063404938522474noreply@blogger.com