Originally Posted by luv2bake6
I have chilled my doughs and i've tried all shortening as well as half shortening but i still don't seem to get the 'meatiness' i'm looking for. The puffy cookie recipes just puff up great in the oven until those last few minutes and then flatten. If i try and take them out while they're puffed, they just end up flattening from not being baked enough.
I'm going to try tiffany's recipe soon. I don't have shortening in the house....don't really like to use shortening much. I normally use margaring in my cookies because one of my children has problems when eating dairy.
You might try adding one additional egg YOLK for every whole egg in your recipe. Also, bake at 325 instead of 350 and add just a little longer baking time. And make sure you're using enough chocolate chips. I use no less than three cups for one batch of cookies.