Flat Chocolate Chip Cookies
Posted: 12 January 2008 09:04 PM   [ Ignore ]
Newbie
Rank
Total Posts:  1
Joined  2008-01-12

Why is it no matter what recipie I try my chocolate chip cookies always come out flat??

Profile
 
 
Posted: 13 January 2008 01:19 AM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1076
Joined  2007-11-15

See this post: http://www.realbakingwithrose.com/2005/12/fixing_flat_cookies.html

I’ve had the best luck with freezing them first, especially for larger cookies.  I usually freeze them for longer than the 10 minutes listed in the post however.

Profile
 
 
Posted: 14 January 2008 01:30 PM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2577
Joined  2007-11-15

Kimmyt - check out the cookbook CookWise by Shirley O. Corriher - she has 4 chocolate chip cookie recipes in that book.  One basic, one thin, one puffed, and one “In Between”.  I think you’ll find the differences interesting.  If you want to play around with your own recipe, Shirley has several suggestions for controlling the spread, puff, tenderness, and color of your cookies. 

Our family’s favorite would be the thin ones - they’re thin, but soft and chewy, and very intensely flavored! (plus there are no eggs in the thin recipe, so you can eat it raw without fear)

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
Posted: 15 January 2008 01:26 PM   [ Ignore ]   [ # 3 ]
Member
RankRankRank
Total Posts:  67
Joined  2007-11-22

without seeing the formulas, my first guess would be that the oven is too hot and permitting the dough to spread too much .  or perhaps the pan is conducting too much heat?

 Signature 

If chocolate were a friend it’d be one needing compliance:
but bread on the other hand is a cahtartic, soulful blend of commraderie, chemistry , and respect.

Profile
 
 
Posted: 15 January 2008 10:18 PM   [ Ignore ]   [ # 4 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  143
Joined  2007-11-17

Look for recipes that specify the result (e.g., “thick and chewy” versus “crispy”).  Corriher’s recipes are great.  Also check out the book Baking 911 by Sarah Phillips.

Freezing definitely helps…  also a higher temp and shorter baking time.  Often, to get a thick cookie, recipes will tell you to take out the cookies just soon after the edges have set so the centres will still be wet.  The cookies will be thick and chewy when they cool.

Hope these help. smile

 Signature 

Come visit my blog
http://occasionalbaker.blogspot.com

Profile
 
 
   
  Back to top