What am i doing wrong with these chocolate chip cookies?!?!
what is going on???
(btw, i refrigerate the dough like i normally do, and i'm using the same cookie sheet... the only difference is the oven & the recipes i'm using)
please help! i wanted to make cookies for christmas!
thanks!!
Answers: i've tried a couple different recipes, just basic stuff. but they all end up with the same problem--the cookies get overly flat, too brown on the edges, and barely done in the middle...
what is going on???
(btw, i refrigerate the dough like i normally do, and i'm using the same cookie sheet... the only difference is the oven & the recipes i'm using)
please help! i wanted to make cookies for christmas!
thanks!!
My mom is the baker of all bakers, so I've learned to make some mean cookies, lol.
Believe it or not, my favorite chocolate chip recipe is the one on the back of the Nestle chocolate chip bag.
Don't refrigerate the dough & scoop by teaspoonful (don't roll balls or flatten them). I've learned that turning the pan 1/2 way through baking bakes more evenly (unless you are using stoneware, then you don't have to worry about that). Place the pan in the oven horizontally, not vertically and on the middle rack. If that doesn't do it... it's either the recipe or your oven.
Parchment paper is awesome and makes for an easy clean up. When they are finished... make sure you leave them on the cookie sheet for a few minutes and then remove them & place them on a cooling rack to completely cool- that's very important.
Oh, and make sure you are softening the butter, not melting it.
(Baking soda makes cookies rise; if the recipe calls for that, make sure you aren't skimping on it.)
maybe your oven is getting too hot, make sure you are putting them on a rack in the middle and turn your oven down to 325.
Your temp is off.
Get an internal thermometer for the oven and monitor the temp.
It it's not consistant, your cookies will suck.
I hope you have more than 2 cookies sheets, as you never want to load up hot sheets right out of the oven. I always have 2 in baking and 2 out loaded and ready to go in. When the the hot ones come out I immediately remove the cookies to racks, put in the two loaded, let the hot ones cool (it takes a couple of minutes) load them back up, etc...etc... also always use parchment paper.
You may want to add just bit more flour.
And frankly if it is the same recipe, maybe it's time to find a new one.
Are you using real butter?
Sounds as if you don't have enough flour or oatmeal in your cookies. Too much liquid, not enough other, makes for flat cookies. Turning the temp up too high to cook the cookies will make them brown around the edges and yukkie in the middle. Turn down your heat!
your problem is, the butter, don't melt it in the microwave. let it sit out on the counter at room temp and touch it with your finger, it should leave an indent. You might want to get a thermometer for you oven to make sure it is the right temp, i usually don't cook them the whole time that is stated in the recipe and mine turn out nice and chewy. But do that with the butter, never defrost it in the microwave, and becareful with the flour too, measure it into the measuring cup with a spoon and level it off with a butter knife flat side of course. good luck.
I agree with "Village People". Turn your oven temp down by 25 degrees. Also, don't refrigerate them. Bake your cookies while the dough is at room temperature. Your dough is having to warm up more in the middle when you use refrigerated dough.
Try this:
2 1/4 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter (recipe usually call for 1 cup)
2 eggs
1 1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla
chocolate chips / walnuts etc.
Mix the sugars, butter, eggs & vanilla by hand until smooth. Add remaining ingredients. Sir by hand. Dough should be "tough".
Put in fridge for 5-8 hour..even overnight.
Bake for 11-14 minutes depending. The cookies should rise and stay fluffy..not squished. I had the same problem forever and finally I wrote to my sister in USA and she told me the secret. It's the butter ! Recipes always ask for too much. That's why I said 1/2 cup instead of 1 cup.
Now my cookies are famous (well kind of famous) with all my Italian friends. They are very nice shaped and stay "soft".
peace-
add: I forgot. I always put 2 cups of disappearing quick oats into the dough. If you don't like them then increase the flour by 1 cup more.
Not enough flour will make the cookies go flat. When they go flat they tend to overcook on the edges and not cook enough in the middle.
I know this because I used to have this problem a lot. Adding a little more flour makes a big difference. Try adding 1/4 cp flour, 1/2 cp at the most should do it.
some ovens cook differently...it sounds like yours is getting too hot and cooking a bit fast therefore causing browning on edges before done in the middle...maybe turn down about 25 degree's and be sure to cook only one sheet at a time...also make sure your ingredients are in date and not old...if does it again i would probably ditch the recipe and go for another one...good luck and happy baking...enjoy! oh you may want to even try parchment paper on your sheet pan...not to be confused with wax paper.
First. Use the Toll House cookie recipe that is on the Nestle chocolate chips package. It is a tried and true recipe.
The most critical step in making cookies is creaming the butter and sugar. The leavening in most cookie recipes, including Toll House cookies, is a direct result of the creaming of the butter and sugar. As the sugar is whisked thru the butter it cuts tiny forrows that get folded over and air is trapped. If the butter is too cold the sugar cuts a shallow furrow and the butter is not folded over to trap the air. If the butter is too warm the furrows collapse before they are folded over and no air is trapped. The temperature of the butter should be about 70F. If you don't have a thermometer you can test this way: Pick up the stick of butter by one end, if it doesn't squish between your fingers or sag, then the butter is not too warm. Now grasp the other end stick of butter with your other hand and try to bend the stick. If it bends without breaking then it is not too cold.
The eggs perform better in the mixture if they are at room temperature.
When creaming the butter and sugar use med to hi speed, then: use the mixer on lo speed to incorporate the dry ingredients. Do not over mix the dry ingredients. When adding the dry ingredients to the creamed sugar and butter, and egg mixture; stop mixing as soon as the dry ingredients are fully incorporated.
This dough does not need to be refrigerated. (This may be why the middle is underdone). This cookie is best when baked on an insulated baking sheet but does OK on a regular cookie sheet. Parchment paper is a nicety not a necessity. Sifting the ingredients is not necessary either, but it can make mixing the dry ingredients into the wet ingredients a bit easier. Put 1/3 to 1/2 the dry into the wet, stir gently. Repeat until all the dry is incorporated.
Lastly. Make sure your oven temp is correct. Use an oven thermometer to check it. These cookies should be baked in the middle of the oven or the level one notch above the middle.
Happy Baking
if you use shortening in your cookies instead of butter it helps keep the cookies fat and puffy....not thin and burnt