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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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