Chocolate chip cookies aren't coming out right!???!
Answers: I always use the Tollgate recipe for Chocolate chip cookies, but they always come out really flat. I've seen cookies at the bake sale that are big, thick and round. How do I accomplish this? I'm so hungry for some good cookies this time! lol
We dealt with this just the other day, doing a little recreational baking.
Butter in a cookie dough flattens most. Margarine, second most. Shortening, least. However, cookies made with all shortening when they call for butter or margarine don't taste right.
What we did, which seemed to work, is to substitute butter-flavored Crisco for 1/3 of the real butter, and margarine for 1/3 of the butter, and use real butter for the remaining third.
It also helps if you keep the dough chilled right until the cookies go into the oven. What we did was put the dough on baking sheets, then stick the whole sheet with the blobs of dough on it in the refrigerator until it needed to go in the oven.
Regardless of oven size, results are better when you bake one cookie sheet's worth at a time. Make sure the oven is reaching the baking temp the recipe calls for. The heat being right helps "set" the cookie by slightly crisping the outside before it can spread too far.
Enjoy!
Try putting in a little less liquid. Sometimes too much will make the batter more runny and make the cookies come out flat. It has to be at just the right consistency to come out well.
Use margarine, not butter or shortening. Check your oven temperature with an oven thermastat. Ovens cook differently.