I am using pampered chef bar pans (stones) for cookies; and they are pretty dark.
I use the recipe from the back of the choc chip bag but use 1/2 butter and 1/2 shortening. Not sure if I'm mixing the wet ingredients too much or if its the fact I'm using butter, but cookies are flat. I added more flour over the course of a few batches and they improved.
I mixed by hand this time and they were really flat! I mixed until the creamed ingred. were fluffy. Is that the problem?
Last time I used my counter top mixer and think I ended up adding a small amount of flour.
I've used my hand mixer too and think I usually end up adding some flour. I may have to go back to just using shortening. I used to be pretty proud of my cookies, now I'm embarraed to share them!
Any suggestions welcomed.