My Chocolate Chip cookies always turn out flat. How do I fix it?
I have been making chocolate chip cookies all my life, but recently (like the past five years) my cookies are flat. I follow the directions, but it still happens. What can I do to fix it?
If they are too runny, that means that they lack flour. When you put a spoonful of batter on the cookie sheet, it should look like a blob, not too thick but also not too mushy. Try using two types of flour, too - half regular flour and half cake flour for a nice consistency of batter. Practice makes perfect. If you're not sure, try baking only one or two cookies at a time until you get the perfect blend then bake a whole cookie sheet full. Good luck! I wrote a hub on chocolate cookies, by the way, which you may want to check out:
http://eurocafeaulait.hubpages.com/hub/ … ip-Cookies
Since it sounds like the cookies turned out great previous to five years ago, I would wonder if you moved around that time -- namely, to an area with a significantly changed elevation. Varying elevations require varying amounts of binders and leaveners (i.e. eggs, baking soda), and possibly changed cook times.
Humidity can also affect the height of cookies. You can try adding a little more flour. Also, my daughter makes the best chocolate chip cookies I have ever had, and she swears by beating the butter and sugar for a long time until it is very light and fluffy.
If you want a serious answer, just skip this one. However, I suggest you feed them Sugar Cookies and fatten them up.
My mom always told me to use a 1/2 and 1/2 split of margarine and shortening for whatever amount of butter the recipe calls for and it works! Also make sure all your ingredients are at room temperature.
I too wonder if you moved to a place with a higher elevation. That would explain your problem. Check out the below recipe. It contains pecans but you can leave them out if you wish. I love them with the pecans.
1. One 12 Oz. Package Chocolate Chips.
2. One Cup Fine Chopped Pecans.
3. One Teaspoon Ground Sea Salt.
4. One Teaspoon Baking Powder.
5. Two Cups All Purpose Plain Flour.
6. Two Large Well Beaten Eggs.
7. One Teaspoon Water.
8. One Teaspoon Vanilla Extract.
9. Three Fourths Cup White Granulated Sugar.
10. Three Fourths Cup Brown Sugar.
11. One Cup Softened Butter.
Beat your water, eggs, vanilla, sugars, and butter together well with a electric hand mixer. Now mix in your salt, flour, and soda. Stir in your nuts and chips.
Drop tablespoon fulls onto a greased cookie sheet. Keep your cookies about two inches apart. You will want to bake your cookies in a 375 degree pre heatd oven and you should get about eight dozen cookies with this recipe.
Let me warn you here that when working with baking soda or baking powder to always make sure that you are using only a fresh product. If it has been setting in the back of the cabinet for 3-6 months it is not fresh.
Try beating the butter and sugar first until fluffy, then add the eggs and vanilla and beat it until fluffy and the batter lightens in color. I also roll my cookies before I bake them. Only let them cool on the pan long enough until they don't break when you take them off. I hope this helps!
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