My cookies suck.

shanwalk2 · August 2009

I'm making chocolate chip cookies tonight. I even bought a baking sheet today - so I was expecting them to be incredible for some reason. They're super flat. What did I do wrong? Any advice or tips?

bbyckes · August 2009

Too much butter or was your butter extremely soft when you mixed it in?

shanwalk2 · August 2009

Yes, it was really soft. I didn't know too soft does that...

KelsieElaine · August 2009

My mom makes the best, fluffiest chocolate chip cookies. Her trick is to let your butter sit out on the counter until it is completely soft. The butter stays light and fluffy instead of getting all greasy when you microwave it. Hope this helps!

bel138 · August 2009

Did you let the batter sit out at room temp between batches? Did you let the sheet cool between batches? Melted butter is the surest way to get flat, spread cookies.

~mRm~ · August 2009

Flat tasting or flat looking? Did you remember the baking soda?

bbyckes · August 2009

Yes, really overly soft butter will cause this. Butter should be room temp and be sure not to mix the batter too much as it will cause a lot of air to get into the batter and will deflate when baking.

veronabrit · August 2009

what did you end up doing w your hair?

bel138 · August 2009

And kelsie is correct, everything should be room temperature. So your eggs and butter should be sitting out at least an hour before you intend to bake. Cold eggs don't "fluff" as well.

shanwalk2 · August 2009

Woah... really? okay, so I apparently let the butter get too soft. So, I should put the batter in the fridge between batches? Cause I didn't do that. I also didn't let the sheet cool between batches? Cause I didn't do that either. Sigh, I guess better luck next time.

shanwalk2 · August 2009

Yep, I remembered baking soda, and I did leave the eggs and butter out... but the butter was extra soft... like a little on the melted side.

bel138 · August 2009

Yeah, if your batter gets too warm or your sheet is too hot, the batter will "melt" on the sheet instead of baking.

banana468 · August 2009

It's important for the butter to be room temp but not melted - depending on the recipe.My favorite recipe calls for melted butter.How old are your baking soda and baking powder? Sounds like leavening issues.

Love828 · August 2009

If they keep going flat just eat the dough

linwvr · August 2009

I use only half the amount of butter it calls for and substitute the other half with shortening.

aesthyerin · August 2009

I leave out all the butter and use shortening as well as adding a tablespoon of applesauce. My regular cookies turn out awesome, but now doing trial and error with gluten free cookies.

shanwalk2 · August 2009

hmmmm. my old baking soda could be an issue too. dang. I wish I had more chocolate chips to re-do this whole batch. thanks for the help.

missy68 · August 2009

Butter flavor crisco makes really good cookies. It's kind of hard to get past not using butter, and I'm not sure I'd use it in, say, sugar cookies, but it makes really good chocolate chip cookies.

andyandhillary · August 2009

i make jello chocolate chip cookies and they are always fluffy and never go hard, even after days. google it because they are always a hit. i have never had a problem with them no matter the firmness of the butter

.

banana468 · August 2009

Also, do you measure your flour by weight? There can be air pockets depending on the measurement method you use but weight, particularly when baking, is most reliable.

shanwalk2 · August 2009

flour by weight? never heard of that. so no, i didn't.

banana468 · August 2009

Technically with baking being such an exact measure, weight really matters. You can get a kitchen scale for not too much dough- yeah, pun intended.

shanwalk2 · August 2009

i am learning a lot. So, how would I know how much 3/4 cup of flour is supposed to weigh?

shanwalk2 · August 2009

I've convinced DH to go to the grocery store with me to buy more chocolate chips... round two is coming.

banana468 · August 2009

Here's a quick conversion website:[url]http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html[/url]Using scoop and level (where you spoon the flour into a measuring cup and then level off with a knife or spoon handle) is also the most reliable way to measure.Beyond that, room temp ingredients and leavening that's not old is best. Also make sure that you're using the right size eggs for the recipe (it makes a difference to use large or extra large or jumbo) and make sure that they're not old either.

shanwalk2 · August 2009

yesssssssssss! round 2 is so much better. I did better with the butter and got more fresh baking soda. success. Thanks for all your help!

karenttrouble · August 2009

butter too soft or too much butter in the butter to flour ratio

My cookies suck.

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