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Post by sweetpeamom25 on Mar 18, 2013 8:34:10 GMT -6
So I decided to make homemade chocolate chip cookies this weekend. I followed the easy recipe on the bag of chocolate chips from Toll House. My cookies turned out brown and flat, and all the chocolate chips pooled to the center. What happened!? I’m not an expert baker, but I am definitely capable of making chocolate chip cookies (or I thought I was)! They tasted fine, but the didn’t look very good—flat and brown with a blob of chocolate chips in the middle.  They weren't over done, I was even worried the centers weren't done, so they weren't brown from being burnt. Is there a secret to getting light and fluffy chocolate chip cookies?! Growing up I had a friend who always had homemade chocolate chip cookies in her house, her Mom made them weekly. They were light colored and fluffy. I don’t know what her secret is... I was all excited for yummy cookies and I ended up with wierd, flat cookies. |
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Post by cissy on Mar 18, 2013 8:39:26 GMT -6
If I want thicker cookies I add more flour, I don't know how much, I have all the ingredients mixed together then add more flour if I do not like the consistancy. Did you remember the Baking Soda? That makes it rise, but the time I forgot it they still tasted fine they just didn't really move much from the scoop it was initially in. I have heard that sometimes the ingredients go old and every so often we should get new baking soda and stuff like that cuz it might not work right, but I have not done that, I guess I use it up or buy new stuff once a year or something like that.
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Post by cissy on Mar 18, 2013 8:40:09 GMT -6
I also use Crisco rather then butter.
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Post by sarahisis on Mar 18, 2013 8:42:32 GMT -6
Add a package of instant pudding mix...vanilla, to the mix. Comes out fluffy and they don't get hard.
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Post by healerarina on Mar 18, 2013 8:44:40 GMT -6
The toll house recipe is a little tricky. It only uses butter, which can make cookies flat, sometimes subbing in some shortening can help with flatness. 2nd, you wanted to pull them out of the oven earlier than you did, and let them sit on the cookie sheet a couple minutes. They should be lightly browned on top, they will continue cooking on the sheet, plus they are way easier to remove if you let them sit a minimum of 2 minutes on the sheet. As for pooled chocolate, I have no idea, just make sure they are thoroughly, don't add any on top like m and m cookies. The internet is full of different cookie recipes that may result in a softer cookie.
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Post by lilmermaid on Mar 18, 2013 9:10:17 GMT -6
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Post by laurac on Mar 18, 2013 11:50:18 GMT -6
Use fresh ingredients. New eggs, fresh flour/sugar/baking soda. And I always use real butter.
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Post by bunsy on Mar 18, 2013 12:35:12 GMT -6
I want cookies.
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Post by apryllraye87 on Mar 18, 2013 12:36:56 GMT -6
I want cookies now too, Buns  |
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Post by lilmermaid on Mar 18, 2013 12:41:54 GMT -6
I thought that too LC! Make sure your baking soda or powder aren't old. That could make a difference.
I'm making cookies with the DDs next week when they are on spring break! YUM
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Post by onlyoneboy on Mar 19, 2013 5:58:01 GMT -6
also make sure you shake up your baking powder before you use it. The active ingredients sometimes sink to the bottom of the container.
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They weren't over done, I was even worried the centers weren't done, so they weren't brown from being burnt. 
