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A question about a recipe: My Girls' Best Test Kitchen Sugar Cookies
I have a question about the recipe "My Girls' Best Test Kitchen Sugar Cookies" from thirschfeld.
If I use all butter instead of butter/shortening how will it affect the texture of the cookie? Will it be flatter? crisper? Should I change oven temp or time? I want to maintain chewiness.
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If you go full butter, your cookies will flatten/spread (potentially quite a bit). If you really, really want to do this, you will need to compensate in other parts of the recipe, such as adding a bit more flour or even switching to cake flour. I haven't read this recipe, but if it doesn't already have you putting the cookies in the fridge for an hour before baking (not the mass of dough, but the ready-to-go-in-the-oven cookies on the cookie pan) that can also help reduce spread.