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Posted: 11/7/2009 7:12 AM

#295515

	debieb

	Member

Total Posts:1
Last Post:11/7/2009
Member Since:11/7/2009

Subject: chocolate chip cookies

I have been baking cookies for many many years but for some unknown reason when I bake chocolate chips cookies they end up coming out flat when I take them out of the oven. I've lowered the temp from 375 to 350 and moved the rack to the center. Please tell me what I'm doing wrong. I have a gas stove. No other cookies seem to come out flat. I use a cookie scoop which I think is a tbsp or a little more.
thanks

Posted: 11/7/2009 10:10 AM

#295522

	ivy16

	Member

Total Posts:336
Last Post:11/19/2009
Member Since:2/9/2008

Make sure your ingredients are fresh, including the soda. If your butter is too soft, you might try putting the batter into the fridge for a bit. I bake my CC cookies, traditionally at 340 & convection at 315, anywhere from 9-12 minutes per tray. I take them out just when the edges are starting to brown. There are lots of other threads about common problems with CCC, so you might look around too. IMO, the best recipe for CCC is in The Bake Sale Cookbook by Sally Simpson.

Posted: 11/7/2009 1:48 PM

#295541

	uninvited*guest

	Member

Total Posts:142
Last Post:11/19/2009
Member Since:9/24/2007

Cookies often turn out flat if the oven is too cool. The ingredients melt before they bake. By the same token, cookies that don't spread much, and turn out like little nuggets, is usually too hot an oven... they cook before they melt and spread a little.

Check to be sure your oven temperature is accurate. If it is, it dough may be too warm when going in. Refrigerating a bit before cooking should help. I used to have a problem where the first cookies were beautiful, but the last of the batch would be flat... I remedied this by refrigerating the dough between the first and last pans.

Posted: 11/8/2009 9:03 PM

#295599

	Dorisbill

	Member

Total Posts:1033
Last Post:11/19/2009
Member Since:8/2/2006

can you share this recipe... I still can not get a CCC recipe that is good on day 2

chefellen

Posted: 11/9/2009 5:19 AM

#295610

	ivy16

	Member

Total Posts:336
Last Post:11/19/2009
Member Since:2/9/2008

dorisbill,
You got mail. Let me know how you like them!

Posted: 11/12/2009 10:56 AM

#295805

	Marlynek

	Member

Total Posts:37
Last Post:11/13/2009
Member Since:2/25/2006

Know this is a bit late, but you might try stirring (not using the mixer) in the flour, at least the last quarter of it. I found with several cookies that the mixer incorporated the flour too thoroughly, and the cookies spread much more.

Posted: 11/14/2009 6:21 PM

#295945

	cakesncookies

	Member

Total Posts:113
Last Post:11/14/2009
Member Since:4/11/2008

Recipes with more butter also tend to flatten. I actually love flat cookies so my favourite is the nyt one.

Steph

Posted: 11/15/2009 5:05 PM

#296028

	bluegrass fan

	Member

Total Posts:3
Last Post:11/15/2009
Member Since:11/1/2009

I prefer to use shortening over butter just for this reason. The shortening doesn't melt as fast, so they don't flatten out so much. And if you add an extra egg, they'll be even cakier (is that a word), chewier.

Good luck

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