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Home Cooking 3

In search of diagnosis and cure for "off" cookie texture

dordogne | May 12, 201510:33 AM

I like David Lebovitz's recipe for salted butter chocolate chip cookies (to which I add 1 1/2 cups of dried tart cherries to further vary the textures), but the cookies come out looking "oily" and not holding together with good texture throughout. I begin with room temperature butter as directed and refrigerate the dough before baking as directed, but wonder whether I'm overbeating the butter, or should start with cold butter, or whether using all butter just makes for an oily-er looking product. These taste so much better than the ones in the shops, but they look a bit homely. Any suggestions?

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