The lowest height of cookie dough were formulated non US-treated tempered at 25 °C . Cookies at the height of the most for the cookies made with the US-treated IES tempered at 5 °C. Interestingly, cookies height were affected by storage temperature and ultrasound. that both crystal size and amount of solid material affect the height of the cookies. The height of a cookie can be increased by using a shortening with small crystal sizes and sufficient amount of crystallized material