You're using too much butter in relationship to the amount of flour you put in. Typically when cookies flatten too much you haven't put in enough flour. On the other side of things, if they stay in little wads despite baking you've put in too much flour. (this is Emily Palmer, I found you from Chrissy's blog, so you don't think I'm a creeper). Unfortunately I too am bad at making chocolate chip cookies, though I tried a new recipe last night and they didn't spread as badly as yours seem to have. Basically I would say if you want more cake-like cookies, add more flour. If you roll the dough in your hand, it shouldn't leave a sticky mess, is should just hold together as a ball.
I have the BEST cookie recipe! Seriously the best. A former law wife gave it to me a few years ago. :)
I tsp baking soda
1 tsp salt
2 sticks of butter softened
¾ cup white sugar
¾ cup packed brown sugar
1 tsp vanilla
2 eggs
3 cups of flour
12oz bag of Ghirardelli’s milk chocolate chips (silver bag)
Regular sized box of vanilla instant pudding (not made)
I whip the white sugar and butter together, and then add everything else but the flour and chocolate chips. Then slowly add in the flour about ½ cup at a time. It’ll seem SO thick, but you need to add all three cups. Then stir in chocolate chips. Bake 375 8-10 minutes, or until just barely golden brown. When you take them out, they won’t look all the way done, but if you let them set for about 15 mins, the pudding will set and they’ll be perfect!
P.S. That's from Liz Mann, her words exactly on the last paragraph. They honestly come out looking (and tasting) like your top picture. I think the pudding is what works the magic. Good luck! :)
my suggestion is rolling them into round balls, and make them smaller than you normally would. Take them out when they are barely golden brown, even if you think they may not be ALL the way done- because when you let them cool they will still be soft. Then to make them just a LITTLE bit softer, add half a package of pudding mix to the receipe... good luck!
Hey, Kris. I have found that when I stir the cookies by hand they are flat. If I use a hand mixer and fluff up the dough really well they end up being a lot more fluffy when they cook (go figure)...So, mix the dough with a mixer for a good few minutes BEFORE you put the chips in, so you can mix it well. Then, stir in the chips and mix a little more. It might help. I guess we'll see. . .Love ya!
I have the same recipe Tara gave you and I completely agree with her, they are simply the best! Good luck in making the best chocolate chip cookies ever! Hope life is wonderful for you all in Eugene!
I hate to be disagreeable on cookies, but, as the Qualified Hyperbolist, I take issue with all uses of "best" by persons other than myself. To use "best", and not something more qualified like "best for me" requires my level of omniscience.
The BEST cookies in the world are made by a small bakery in Brentwood, California. I will take you there someday. It is a well-guarded secret recipe. I, however, have penetrated the veil and discovered it bit by bit over the years from the bakery's master baker. Kerry knows the secret, too. We can show you how to make them up to a point, but you will have to leave the kitchen for two steps, once during the mixing phase and the other during the baking phase.
The ingredients are not cheap and it comes out to about $4 per cookie. The bakery I mentioned can sell them for $3.50 because they bake large quantities.
I always add like at least one extra cup of flower! They will come out a lot fluffier! If that is a word! I don't bake them the full time either but it's always an experiment for me sometimes mine look awesome and sometimes they look so bad I throw them away and start over! :)
Soft and cake-like, but not soggy.
Any recipes or hints on making good chocolate chip cookies would be greatly appreciated. Thanks!
10 comments:
You're using too much butter in relationship to the amount of flour you put in. Typically when cookies flatten too much you haven't put in enough flour. On the other side of things, if they stay in little wads despite baking you've put in too much flour. (this is Emily Palmer, I found you from Chrissy's blog, so you don't think I'm a creeper). Unfortunately I too am bad at making chocolate chip cookies, though I tried a new recipe last night and they didn't spread as badly as yours seem to have. Basically I would say if you want more cake-like cookies, add more flour. If you roll the dough in your hand, it shouldn't leave a sticky mess, is should just hold together as a ball.
I have the BEST cookie recipe! Seriously the best. A former law wife gave it to me a few years ago. :)
I tsp baking soda
1 tsp salt
2 sticks of butter softened
¾ cup white sugar
¾ cup packed brown sugar
1 tsp vanilla
2 eggs
3 cups of flour
12oz bag of Ghirardelli’s milk chocolate chips (silver bag)
Regular sized box of vanilla instant pudding (not made)
I whip the white sugar and butter together, and then add everything else but the flour and chocolate chips. Then slowly add in the flour about ½ cup at a time. It’ll seem SO thick, but you need to add all three cups. Then stir in chocolate chips. Bake 375 8-10 minutes, or until just barely golden brown. When you take them out, they won’t look all the way done, but if you let them set for about 15 mins, the pudding will set and they’ll be perfect!
P.S. That's from Liz Mann, her words exactly on the last paragraph. They honestly come out looking (and tasting) like your top picture. I think the pudding is what works the magic. Good luck! :)
my suggestion is rolling them into round balls, and make them smaller than you normally would. Take them out when they are barely golden brown, even if you think they may not be ALL the way done- because when you let them cool they will still be soft. Then to make them just a LITTLE bit softer, add half a package of pudding mix to the receipe... good luck!
Hey, Kris. I have found that when I stir the cookies by hand they are flat. If I use a hand mixer and fluff up the dough really well they end up being a lot more fluffy when they cook (go figure)...So, mix the dough with a mixer for a good few minutes BEFORE you put the chips in, so you can mix it well. Then, stir in the chips and mix a little more. It might help. I guess we'll see. . .Love ya!
Oh, I was supposed to leave my URL (more customers....he he he!
I have the same recipe Tara gave you and I completely agree with her, they are simply the best! Good luck in making the best chocolate chip cookies ever! Hope life is wonderful for you all in Eugene!
I hate to be disagreeable on cookies, but, as the Qualified Hyperbolist, I take issue with all uses of "best" by persons other than myself. To use "best", and not something more qualified like "best for me" requires my level of omniscience.
The BEST cookies in the world are made by a small bakery in Brentwood, California. I will take you there someday. It is a well-guarded secret recipe. I, however, have penetrated the veil and discovered it bit by bit over the years from the bakery's master baker. Kerry knows the secret, too. We can show you how to make them up to a point, but you will have to leave the kitchen for two steps, once during the mixing phase and the other during the baking phase.
The ingredients are not cheap and it comes out to about $4 per cookie. The bakery I mentioned can sell them for $3.50 because they bake large quantities.
SDG,
Barron
I always add like at least one extra cup of flower! They will come out a lot fluffier! If that is a word! I don't bake them the full time either but it's always an experiment for me sometimes mine look awesome and sometimes they look so bad I throw them away and start over! :)
Hey.. I'll eat your flat ones any day :)
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