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Topic: Cookie issues - with sad little pictures.  (Read 5488 times)
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Kaissa
« on: November 01, 2008 01:10:05 PM »

Ok, I can't make chocolate chip cookies to save my life. They always turn out looking like the mess below. The pics are kind of dark - the cookies aren't actually that dark - but my issue is - why are they always flat?
I have tried about 10 different recipes; some with butter, some with shortening, different sugar combinations, high altitude directions (I'm about 5000 feet), etc... but I still end up with this:





why why why?   Angry

Any good bakers have tips for me?

Thank you so much in advance!!
 Smiley

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Ms Jameson
« Reply #1 on: November 01, 2008 01:22:25 PM »

I have the same issue with every cookie I make.

Did you check your sodas and powders to make sure they are fresh?

If all your ingredients are good, chances are it is your oven.  Go buy a three or four dollar oven thermometer and make sure you're baking at the correct temp.  That seems to help.

In my case I live in an apartment and we just have a cruddy oven so there isn't a whole lot I can do about it.
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emmsie-poo
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« Reply #2 on: November 01, 2008 01:24:21 PM »

i'm not entirely sure of this, but i think it might be your oven.  i used to have an oven whose temperature was slightly off, and it always wound up getting too hot, and my cookies would turn out like that or worse.  you could try fiddling around with temperatures and baking times and see what works with your oven.
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clrowi
« Reply #3 on: November 01, 2008 01:31:27 PM »

I used to BOMB choc chip cookies too (and my DH still makes a FAR superior batch than I do)!!

Are you using an old container of leavener? Because they can loose it's "power" if left for too long, just like yeast. Have you also tried increasing the amount you use? And turning the temp of your oven down, because it looks like the outer edges are cooking much faster, and it may not be giving the leavener enough time to "react" before the cookie is done.

Good luck with the next batch!

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polutechnos
« Reply #4 on: November 01, 2008 01:32:40 PM »

Hmm, looks like my kind of cookie Cheesy I'd say your problem lies in your sugar...A bit too much sugar will make them flatten and become crispier.

Here's my recipe:

Preheat oven to 375'F

3/4 cup light brown sugar
3/4 cup white sugar
1 egg
1 cup stick butter or margerine softened (Land O Lakes or Betty Crocker work good)
2 cups all purpose flour (and another 1/4 cup for kneading in)
1tsp baking soda
1/2tsp salt
12oz pack of chocolate chips

Put both sugars, egg, and softened butter into bowl. Blend with mixer. Blend in 2c. flour, salt, and baking soda. Don't over blend or you'll end up with some puffy cookies!
Knead in 1/4 cup all purpose flour. Add (stir or knead in) the chocolate chips.
Bake for 8-10 minutes. I usually bake at 9 or 10 minutes, but it depends on what kind of cookie you like and how accurate your oven is.

I'm not sure where you are from, so if you need the measurements converted to metric system, let me know Cheesy
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edelC
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« Reply #5 on: November 01, 2008 01:33:01 PM »

Ok I have to say that your cookies look delicious, I personally prefer them flattish like this as they are more chewy, My friend is the chocolate chip cookie maven and I watched her make them tonight, she never flattens them out at all, just rolls biggish balls of the dough and puts it on the sheets and cooks them fairly fast.

But I always get her to flatten them out for me as I like them like yours..


mouth watering now
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edelC
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« Reply #6 on: November 01, 2008 01:34:44 PM »

polutechnos I'd love your measurements converted to metric, its the stick of butter that is a problem for me, we dont have sticks here in ireland, and a cup measurement of butter is a pain in the ass, either metric or imperial is good, One or the other.

Thanks in advance
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Kaissa
« Reply #7 on: November 01, 2008 01:49:42 PM »

Thank you all!!
I used a brand new package of leavener, because I suspected that may be the problem - but nope  Angry.  Tomorrow I'm going to pick up one of the inside the oven thermometers. My range is a hand-me-down from my mom, and she had it for as long as I can remember so there's a good chance it's temp is off.

polutechnos - thak you so much for that recipe. I am going to give it a try for sure!!

Ok I have to say that your cookies look delicious, I personally prefer them flattish like this as they are more chewy, My friend is the chocolate chip cookie maven and I watched her make them tonight, she never flattens them out at all, just rolls biggish balls of the dough and puts it on the sheets and cooks them fairly fast.

But I always get her to flatten them out for me as I like them like yours..


mouth watering now

thank you Smiley. They taste yummy - in fact my neighbor just stopped by and he ate 5...  but I just want them to look pretty and fluffy!  Grin
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Avian Flight
« Reply #8 on: November 01, 2008 01:54:35 PM »

I actually think it's the amount of butter you put in. The more butter, the flatter they get. But I don't know the science behind it and I may be wrong. You can try less butter and refrigerating the dough before baking so it spreads out less?
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polutechnos
« Reply #9 on: November 01, 2008 02:38:14 PM »

edel, these are rough measurements, but they should be ok! I didn't take the time to do the math; just used an online conversion thingy.

Preheat oven to 190'C

170g light brown sugar
170g white sugar (caster sugar or a less fine white sugar)
1 egg
225g of butter or margerine (there's a product in England called Pure margerine that works ok)
550g of all purpose flour (an additional 56g for kneading in)
1tsp baking soda (bicarbonate soda for the non USers Tongue)
1/2tsp salt
12oz pack of chocolate chips
340g of chocolate chips (how much you add is up to you though)

Put both sugars, egg, and softened butter into bowl. Blend with mixer. Blend in 550g flour, salt, and baking soda. Don't over blend or you'll end up with some puffy cookies!
Knead in the rest of the flour. Add (stir or knead in) the chocolate chips.
Bake for 8-10 minutes. I usually bake at 9 or 10 minutes, but it depends on what kind of cookie you like and how accurate your oven is.

Avian Flight, you're kind of right. I narrowed it down to a couple things. The oven, butter, and/or sugar. Butter is one of the moisture ingredients, so is brown sugar (because it has mollases). Basically, the amount of moisture (butter, egg, brown sugar) is a problem when the moisture evaporates too quickly or too slowly, making the cookies cake like or crispier. The dry ingredients (flour, sugar) kinda regulate how quickly all of this happens. I think more sugar (just don't overkill) slows down the moisture release, making them fluffier. Like you said, less butter works too.
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