WHY are my chocolate chip cookies flat pancakes?

5/23/2013 10:13:00 AM
{No picture to accompany this post. Yet}

So once again, work and life are getting in the way of my blogging. Blech.

And I'll be honest, last night I needed to bake chocolate chip cookies. I should have been blogging, but lo and behold - I needed to bake. (Who am I?)

I needed to bake really flat, pancake-looking chocolate chip cookies.

So answer me this: WHY ARE MY COOKIES SO FLAT? What am I doing wrong?

Craig said I mixed the batter for too long.

Tell me.

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21 comments:

  1. Butter will make them flat. In order to get those fluffy cookies, you'll need to use ::shudder:: Crisco.

    ReplyDelete
    Replies
    1. BLECH. BLECH.

      But I can see how they'd then be fluffy. I also read last night that a small envelope of INSTANT vanilla pudding helps make them fluffy, too. I didn't have any or I would have tried it.

      THANKS!

      Delete
    2. Ooh, I'll have to try that! I hate having to use Crisco, but unfortunately, it did work when I made them the last time - especially when making cookies with M&M's. :) The key is to mix some in the dough, and then place more on top of the dough after you have it dropped on a baking sheet.

      Good luck!

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    3. M&M's that is...don't add more Crisco to the top, lol!

      Delete
  2. You may want to experiment with adding a little more flour.

    Instead of salt I use baking powder, this might help some too.

    For me as long as they taste good that's what matters :)

    ReplyDelete
    Replies
    1. Oh, that is VERY good to know. I like the baking powder idea, too. Thank you!

      Delete
  3. I'd have to see the recipe you are using in order to give you advice. ;) Flat cookies are awful. ;)

    ReplyDelete
    Replies
    1. It's the standard Nestle Tollhouse cookie recipe -- and I used unsalted butter. Is that my problem?

      Delete
    2. I don't think butter is your issue...that recipe (as it is) typically makes flat cookies. ;( I use the Nestle recipe and substitute 1/2 of the cup of sugar for a packet of vanilla pudding mix (so 1/4 cup sugar + 1 packet of pudding mix). They are never flat and stay soft for days. Best cookies ever. Only bake minimum time; until the edges START to brown.

      Crisco...blah. ;)

      If Mexico was right next door, I'd bake you some!

      Delete
    3. OH! I'm so going to try this the next time. Do you use butter or margarine? Salt or unsalted?

      I' doing the vanilla pudding. A small pack, right? INSTANT pudding?

      (I wish Michigan was right next door, too. :)

      Delete
    4. I use butter. Unsalted most of the time, unless I'm in a rush at the store (that's all the time) and grab salted by accident. ;)

      Just a small pack of Jello Vanilla Instant Pudding mix. Heaven. I promise.

      And if you like flavor, ALWAYS add MORE vanilla than they call for. Always. ;)

      Delete
  4. Same answer as Steffany. Recipe?

    (Craig may be right.)

    ReplyDelete
    Replies
    1. Summer? Seriously? Craig is always right. It kills me.

      It's the standard Nestle Tollhouse cookie recipe -- and I used unsalted butter. Is that my problem?

      Delete
    2. ^^^^ Trust the gal. Summer's cookie recipe is hands down the best I've ever made and it uses Crisco only. Good news: They taste great. Bad news: They are really not healthy. (But if you are making cookies you probably aren't going after healthy anyway.)

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  5. I read that when the butter is mixed for too long and gets too warm the cookies turn out flat.

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  6. my answer is a combination: 1). the butter cannot be any softer than room temperature. whenever i take the shortcut from frozen butter to dethawed in the microwave, and melt it too much? FLAT COOKIES. blech.

    also, this is a huge family cookie secret, but we use the Nestle toll house recipe just like you. but, when it says 2 and 1/4 cup of flour, we use about 3 cups of flour.

    so, to recap - don't overmelt that butter and put 3 cups of flour. one shortcut i DO heartily approve of is making a big cookie pan of bars rather than individual cookies. saves mucho time and energy.

    love, your friend who lives in VA who shall remain nameless lest her family and their cookie secrets find out. (hint: you call me Miss).

    ReplyDelete
  7. It is so funny you posted this as I recently posted this recipe on my blog using the pudding packet. I would try that! I also put my cookie dough in the fridge while the other cookies are baking so the dough stays cold. We use unsalted butter as well, just try to keep it colder.

    http://allrecipes.com/recipe/moms-chocolate-chip-cookies/

    Good luck!!

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  8. I don't know. I made sugar cookies last week and they came out like flat saucers. I used the pre-made pilsbury roll, which I sliced according to the directions. Fail!

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  9. Don't melt your butter, only soften. In fact, once your cookies are on the cookie sheet, you can stick them in the freezer or fridge to 'set' the cookie dough so that it does not spread too thin when placed in the oven...you also want your oven to be hot enough so that when placed in, the outside layer of the cookie bakes and holds the form of the cookie together...

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  10. Sister...supposedly its something to do with the gluten and proteins. I read a while ago in one of my bajillion baking books to reduce one cup of flour by 2 tbl and replace with 2 tbl cornstarch. It seems to help.

    t

    ReplyDelete

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