How to keep my Chocolate Chip Cookies from getting flat?!
My cookies always look as flat as pancakes and get dried out quickly and I always use the cookie recipe off of the back of toll house chocolate chip bags!. Does anyone know how to help my cookies from getting so flat or any recipes for good, crunchy, fat cookies!? Thank you!! Best Answer gets 10 points!!Www@FoodAQ@Com
Answers:
i think a change of recipe is defntly needed: try this
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine
1/2 cup SPLENDA(R) Sugar Blend for Baking
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package semi-sweet chocolate morsels
Preheat oven to 375 degrees F!.
Combine flour, baking soda, and salt in a small bowl!. Set aside!.
Beat butter, SPLENDA(R) Sugar Blend for Baking, brown sugar, and vanilla at medium speed with an electric mixer until blended!. Add eggs, one at a time, mixing well after each addition!. Scrape sides of bowl!. Gradually add flour mixture, beating until blended!. Stir in chocolate morsels!.
Spoon rounded tablespoons of cookie dough onto ungreased baking sheets!.
Bake cookies 9 to 11 minutes or until lightly browned!. Remove from oven and cool on a wire rack!.
Yield: 36 servings
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Secrets of really good chocolate chip cookies
First, always use real butter!. Don't let anyone convince you that butter vs!. margarine doesn't make any difference!. It does!.
Another reason to use real butter instead of margarine or Crisco: HYDROGENATED FATS!. As in, margarine and Crisco are teeming with them, while butter is a natural product and contains no hydrogenated fats!.
Second, TRIPLE the amount of vanilla extract recommended!. This means to use a tablespoon where a teaspoon is specified!. also, always use real vanilla extract and not "vanillin," which is bogus, although cheaper, and sold next to the genuine article in many grocery stores!. Feh!.
(Incidentally, vanilla is a wondrous and versatile substance!. Click here to find out everything you ever wanted to know about vanilla, and some things you never suspected!.)
Third, and this can make a big difference, don't just let the butter sit out at room temperature to become soft!. Instead, melt it, very carefully, so that it doesn't burn (you can use a double boiler -- if anyone out there still has one! -- or else a microwave oven that is set very low and which you are watching like a hawk)!. A microwave can burn the butter in a second if you turn your back at an inopportune moment!. (Use a Pyrex or other microwave-safe transparent container if you do this, so you can watch the butter closely!.) Melted butter, because it is both warm and liquid, does a much better job of dissolving and melting the sugar than a room-temperature creamed butter can do, improving the consistency of the dough as you are working with it, and also improving the texture of the cookies after they are baked!. My friend Lizabeth says that she gets much better results using melted butter and superfine granulated sugar, and I believe her; however, I have never had a problem with the texture of cookies made with ordinary granulated sugar!.Www@FoodAQ@Com
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine
1/2 cup SPLENDA(R) Sugar Blend for Baking
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package semi-sweet chocolate morsels
Preheat oven to 375 degrees F!.
Combine flour, baking soda, and salt in a small bowl!. Set aside!.
Beat butter, SPLENDA(R) Sugar Blend for Baking, brown sugar, and vanilla at medium speed with an electric mixer until blended!. Add eggs, one at a time, mixing well after each addition!. Scrape sides of bowl!. Gradually add flour mixture, beating until blended!. Stir in chocolate morsels!.
Spoon rounded tablespoons of cookie dough onto ungreased baking sheets!.
Bake cookies 9 to 11 minutes or until lightly browned!. Remove from oven and cool on a wire rack!.
Yield: 36 servings
XXXXXXXXXXXXXXXXXXx
Secrets of really good chocolate chip cookies
First, always use real butter!. Don't let anyone convince you that butter vs!. margarine doesn't make any difference!. It does!.
Another reason to use real butter instead of margarine or Crisco: HYDROGENATED FATS!. As in, margarine and Crisco are teeming with them, while butter is a natural product and contains no hydrogenated fats!.
Second, TRIPLE the amount of vanilla extract recommended!. This means to use a tablespoon where a teaspoon is specified!. also, always use real vanilla extract and not "vanillin," which is bogus, although cheaper, and sold next to the genuine article in many grocery stores!. Feh!.
(Incidentally, vanilla is a wondrous and versatile substance!. Click here to find out everything you ever wanted to know about vanilla, and some things you never suspected!.)
Third, and this can make a big difference, don't just let the butter sit out at room temperature to become soft!. Instead, melt it, very carefully, so that it doesn't burn (you can use a double boiler -- if anyone out there still has one! -- or else a microwave oven that is set very low and which you are watching like a hawk)!. A microwave can burn the butter in a second if you turn your back at an inopportune moment!. (Use a Pyrex or other microwave-safe transparent container if you do this, so you can watch the butter closely!.) Melted butter, because it is both warm and liquid, does a much better job of dissolving and melting the sugar than a room-temperature creamed butter can do, improving the consistency of the dough as you are working with it, and also improving the texture of the cookies after they are baked!. My friend Lizabeth says that she gets much better results using melted butter and superfine granulated sugar, and I believe her; however, I have never had a problem with the texture of cookies made with ordinary granulated sugar!.Www@FoodAQ@Com
I always had this problem realizing I followed the cooking time on the box to the second!. But some ovens are different!. The way I fixed this problem was I ended up cooking the cookies for a shorter time then listed on the box!. You really have to test a couple fo batches to see what time is best to really cook them!. But after a couple trials and errors!.!.!.you will find the best time for your oven and from then on you will have perfect cookies :-D
Good Luck ;-)Www@FoodAQ@Com
Good Luck ;-)Www@FoodAQ@Com
Try the Gold Medal All-Purpose Flour "Extraordinary Chocolate Chip Cookies" recipe!. It's off the back of THAT bag!.
Trust me, its the best recipe I've ever used!. No more flat as pancake cookies!. But if you must use Tollhouse, use real butter instead of margarine or whatever your using!.Www@FoodAQ@Com
Trust me, its the best recipe I've ever used!. No more flat as pancake cookies!. But if you must use Tollhouse, use real butter instead of margarine or whatever your using!.Www@FoodAQ@Com
I remember reading or seeing it on TV some where it has to do with butter or margarine!. One of them makes the cookie falter!. So check your recipe to see with one you use and try the opposite!.Www@FoodAQ@Com
Butter makes the puffiest cookie!. then margarine!. Shortening makes the flattest cookie and has the least flavor!.Www@FoodAQ@Com
Use either margarine or butter flavor Crisco!. But I would rather eat flat cookies made with butter!.Www@FoodAQ@Com
Don't over mix the batter, it's ok if it's a bit lumpy!.Www@FoodAQ@Com
keep them in a seeled jar and dont let them get much airWww@FoodAQ@Com
dont over mix those bad boys and theyll be fine =]Www@FoodAQ@Com