I never thought that we would use a thickness factor and baker's percents for a cookie dough, even though the final cookie is flat with a rim and can be cut into slices. I was just trying to find a way to easily migrate the PJ clone cookie to your larger pan, or any other size pan for that matter. If the results aren't as good as what you achieved using more cookie dough, that is fine. You already have shown that you know how to make a first rate cookie, both for your customers and for Mom. The important thing is that you have a workable cookie dough formulation that can be easily reproduced with consistent results.
Can you tell me the ingredients for the new brand of margarine you found?
I never thought we would use a thickness factor and baker's percents for a cookie dough either. I wonder if anyone else had used them before for cookies. Your figuring out things really worked well! I will have to see how the PJ clone cookies go over at market since that are so many bakeries selling regular chocolate chip cookies.
The ingredients on the new brand of margarine are these:
liquid soybean oil, palm oil and palm kernel oil, water, canola oil, salt, whey (milk), vegetable mono & diglycerides, soybean lecithin (soy) potassium sorbate and citric acid added as preservatives, natural and artificial flavor, colored with beta carotene, vitamin A palmaitate added
Manufactured in the US by: Bunge Oils, St. Louis, MO.
That sure seems like a long list of ingredients for margarine.