I was baking the tollhouse chocolate chips cookies, they were very flat? Ehy?!
I was baking the tollhouse chocolate chips cookies, they were very flat? Ehy?
Answers:
I know it sounds weird but, substitute shortening for the butter/margerine. The cookies come out wonderful and they don't flatten out when they bake. I've been using this recipe for years (passed down from my Mom) and they are the best I've ever had!
It could be a few things. I usually keep my bowl of dough in the fridge while waiting for the first round of cookies to come out of the oven. When the fat in the shortening (butter, margarine etc) becomes room temperature before baking, the cookies will be flat.
Another reason could be that the baking powder or soda lost its oomph.
Hope this helps!! I am still known in my family as the supreme maker of bavarian wafer thins - I made chocolate chip cookies once that did the same thing and that's what everyone called them!
The answer by Andisama was very good (especially the advice to leave the uncooked dough in the refrigerator). I would only add that I make the cookies bigger than recommended, drop them on the sheet without any flattening, and remove from oven when the center is still soft. My chocolate chip cookies usually turn pretty plump.
Look at the expiration date on the bottom of your baking powder if you used any of that...
Your butter could have been too soft.
So like the other person said - put it back in the fridge for a bit.
If your making several batches, use different cookie sheets and not the ones you just took out.
Try not mixing it too much at the end, just until creamy and also pull them out just before they are done.