A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.
Random Tip: When you post a project, it's easier for people to discover it if you choose a great title for your thread.
Total Members: 302,745
Currently Running With Scissors:
586 Guests and 18 Users
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop

Pages: 1 ... 3 4 [5]  All
Jump to page:
  Show Images Only     Send this topic  |  Print  |  Bookmark  
Topic: Cookie issues - with sad little pictures.  (Read 6299 times)
Tags for this thread: cookie  Add new tag
Share the love... Pin it Submit to reddit add to Wists
« Reply #40 on: November 22, 2008 04:26:38 PM »

I live at 5000 feet and this is what I've learned about any baking, especially cookies and cakes:

Use 1/3 less sugar. This is the most important tip. Really, no one believes me but do it!
Do NOT use more flour.
Use 1/4 less leavening (baking powder or soda).
Either use a dark pan or lower the temp 25 degrees.
If the batter is really thick, add more liquid.

Also, crisco works better for me in tollhouse cookies.

« Reply #41 on: November 25, 2008 02:50:50 PM »

I'm new to this board but wanted to add my two cents in.  I love a good puffy chocolate chip cookie and found this recipe in the America's Test Kitchen cookbook.  It makes the best cookies ever.  In fact my husband took some to work today and none are coming home.

1 cup of butter (not margarine) melted and cooled
1 1/4 c. brown sugar
1/2 c. white sugar
2 eggs
2 egg yolks
1 TBS. vanilla
3 1/2 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 pkg. chocolate chips
1/2 pkg. toffee chips

Heat oven to 325 degrees.
Mix flour, baking soda, salt in bowl.  Set aside.
Cream together melted butter and sugars.  Add in eggs, egg yolks and vanilla.  Mix until cominbed (2 minutes).  Add flour mixture to butter/sugar/egg mixture.  Mix in chocolate chips and toffee chips.
Measure out 1/4 c. of dough.  Roll into ball.  (I found I could place about 6 cookies on a sheet at this size.)  Bake in oven 17-20 minutes.  Remove from oven but leave on sheet for additional 10 minutes.

Notes:  I use shiny aluminum baking sheets.  I have a stainless steel one but it gets to hot.  The solution to this is to buy a Silpat baking mat (http://www.amazon.com/Silpat-2-Inch-Nonstick-Silicone-Baking/dp/B00008T960).  This reduces the amout of heat the cookie sheet gives off.  I found that when my cookies did come out flat it was because of using the stainless steel sheet without the baking mat. 
Offline Offline

Posts: 305
Joined: 14-Jan-2007

Everyone's favorite generic superhero.

View Profile WWW
« Reply #42 on: November 28, 2008 04:42:23 AM »

...is that not right for cookies? I've never had particularly puffy cookies...I made about a hundred-a hundred fifty last year for my friends and all of them ADORED them...
Threads you might like:
Pages: 1 ... 3 4 [5]  All Jump to page:
  Send this topic  |  Print  |  Bookmark  
Jump to:  

only results with images
include swap threads
advanced search

your ad could be here!

How-To Videos
How to Get the Best Shot on Your Digital Camera
Tailor & Shoemaker - The Sartorialist for AOL On
Celebrity Photographer Bruce Weber LIVE
Bruce Weber Demystifies Racy Abercrombie Shoots
Bruce Weber On Why He Axed Cindy Crawford From A Shoot
Latest Blog Articles
@Home This Weekend: Bird Feeder
Tute Tuesday: Rustic Fabric Pumpkins
I See London; I See France!

Comparison Shopping

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies
Comparison Shopping

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2015, Craftster.org an Internet Brands company.