Why are my chocolate chip cookies fat instead of flat.?!
Answers: I followed the hi altitude directions of more flour and less sugar. Exactly why do you need to do this, as another question?
I had fun making cookies last night because I had run across an Alton Brown episode on You Tube about chocolate chip cookies. All you wanted to know and more about why cookies turn out the way they do.
Let me guess. You used shortening instead of butter? And, your recipe probably called for baking soda and baking powder? I'm attaching 2 of the 3 recipes from the show and recommend watching the you tube videos (very funny). Just search you tube for "Alton Brown cookie" and it comes right up. Look for "sister Marsha" in the clip title (there are 2 parts) I've tried the recipes before and love them. I had just never seen the show to know why they work so well until yesterday. Enjoy!
The Thin Recipe courtesy Alton Brown
Show: Good Eats
Episode: Three Chips for Sister Marsha
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
The Chewy Recipe courtesy Alton Brown
Show: Good Eats
Episode: Three Chips for Sister Marsha
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
http://www.foodnetwork.com/food/recipes/...
too much flour.
what type of flour did u use? if you used self-rising that will do it
I like fat cookies but don't get them. What kind of shortening did you use. I have been told Crisco makes fat cookies,but I don't use it..
The butter or shortening can cause this - what was the recipe you used?