I bake little to nothing other than cookies so I'm no baking expert but I finally got a recipe from a friend that works for me. Pillowy, chewy cookies vs. some previous pancake flat or rock hard recipes I've tried. I don't refrigerate the dough, I use butter and I bake using convection. What I have noticed after using this recipe many times is that the outcome in terms of plump vs. flat does seem to have something to do with how soft the butter is. Yesterday I made them and remembered to take the butter out early so it just softened on the counter. It wasn't all that soft when I made them and they turned out perfect in my opinion. Other times I've had to carefully soften the butter in the microwave. The softer the butter the flatter the cookies. And the harder the butter the more ball shaped the cookies end up. I can also tell the difference in the consistency of the dough - even though all the ingredients are the same. If the dough is "dry" enough that I can form the cookies into a ball then they turn out great (I do make them into balls rather than dropping by spoonful). If it's stickier they end up flatter. If my theory is true, then chilling the dough in the fridge makes sense as the fat would harden as it chills.

The original recipe on the ny times website has the flour listed in weight. No need to convert. The website you used appears to have removed the weights. I love this recipe and usually have a batch in the freezer. Chocolate chip recipe Published: July 9, 2008 Adapted from Jacques Torres Related Perfection? Hint: It’s Warm and Has a Secret (July 9, 2008) Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks (1 1/4 cups) unsalted butter 1 1/4 cups (10 ounces) light brown sugar 1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) Sea salt. 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

I copied this recipe too as my kids love seeing those "cookie cakes" at the bakery, but we never buy them. Thanks Sheliajoyce! Last time i made cookies, I didn't feel like making individual ones, so I made a double batch and spread the dough into a 9X13 pan (lasagna pan). I had to cook about 10-12 minutes longer for the center to be done. Tasted like cookies, but texture of brownies. My husband who is not normally huge on sweets-LOVED them!

Do you have a dehydrator, Barb? That's how I make both zucchini and cucumber "chips" - LOTS of them..... They are a dehydrated food staple at our house, along with apple slices. Do you have a cutting mandolin? That's the easiest way to slice zucchini evenly. The even thickness of each slice will help you have an evenly-dried chip. How to dehydrate zucchini: Select slender, immature zucchini - before seeds form inside. Wash, trim off ends, and cut into 1/8" thick slices. Give the slices a "bath" in a mixture of 1 t. citric acid to 1 qt. water. You could also use Fruit Fresh in water. This will help prevent bacteria growth, add back a little vitamin C, and prevent browning from oxidation. After the citric acid treatment, I toss the slices into my salad spinner for a gentle spin to remove a lot of the water from the "bath". Place on the trays in a single layer. Dry at 120-130°F until crisp. How long depends on how large and how thick the chips are, but up to 12-18-hours. Be sure to rotate the trays once during drying time. Once crispy, remove the trays from the dehydrator and allow the chips to cool (30-60-minutes) to room temperature. Remove chips from the trays and store in canning jars with lids. CAUTION: Don't let the chips set for a long period of time after they have cooled because they will quickly begin to reabsorb moisture from the air and become sticky and limp. Don't jar them while they are still warm from the dehydrator, either, because they can continue to expel moisture that can cause the chips to get moldy. You can also LIGHTLY sprinkle the zucchini with spices. I like to use some of the Mrs. Dash salt-free mixtures. I make potato and sweet potato chips in the microwave using a Mastrad Chip Maker: http://www.organizeit.com/mastrad-chip-maker-trays.asp?utm_source=bing&utm_medium=cpc&utm_campaign=BingPLA NO oil or fat! When using a microwave chip maker, it's important to keep like-sized slices on the tray when microwaving them, so use the smaller end pieces together, and then use the larger center cuts together on one tray. Don't crowd the tray. When done, I place the chips on a rimmed cookie sheet and place them in the oven with the light on, to make sure they stay crispy before serving them. I usually make them in the morning and leave them in the oven until needed for lunch or supper. One large potato is more than enough for 2-people for us for several meals. Because they don't have all the salt and oil, you don't eat as many as you would regular store-bought chips. -Grainlady