No matter what recipe I use, whenever I make chocolate chip cookies, they never rise. What am I doing wrong?
2006-08-11 08:06:07 · 19 answers · asked by melby 2 in Food & Drink ➔ Cooking & Recipes
For more info: this is just a basic chocolate chip cookie recipe on the back of a nestle tollhouse bag. Yes I'm using self rising flour, I'm not at a high altitude and the baking soda is nearly brand new. All very good suggestions though.
2006-08-11 08:14:57 · update #1
Baking powder and baking soda begin to release gas the second that they get wet. Try to get the cookies in the oven faster.
2006-08-11 09:01:44 · answer #1 · answered by Mai Tai Mike 3 · 0⤊ 0⤋
Some cookies are made to rise, and some are not. You probably need to find a different recipe. Find something that contains baking powder - the ingredient used to make baked goods rise. You might also try to make your cookies thicker. Don't use small teaspoons for drop cookies - use a huge gollop tablespoon size and don't pat it down. For rolled cookies, make them a lot thicker - like at least 1/4-3/8 inch.
2016-03-16 21:26:35 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Chocolate chip cookies from the back of the nestle toll-house bag aren't supposed to rise really. They call for all purpose flour and some baking soda, not self-rising flour. My guess is that they are spreading out very thin and that is making you feel like they are too flat. Refrigerate the dough for several hours and instead of using spoonfuls of cookie dough roll into 2 inch balls and flatten them to about 1/2 inch onto the cookie sheet. They will not spread out as much and be a bit thicker.
2006-08-13 12:20:42 · answer #3 · answered by earth_angelus 6 · 1⤊ 0⤋
Try making the cookies using all purpose flour, instead of self-rising, and add baking powder yourself. That way you know it's fresh. Even though you just bought the self rising flour, it might have been exposed to dampness or high humidity, and that can be enough to throw it off.
2006-08-11 10:21:02 · answer #4 · answered by old lady 7 · 0⤊ 0⤋
people were jealous of my cookies, they would rise big and stay soft. no more. I thought it was my oven, as I had an wedgewood that I loved. I even went back to my original recipe from betty crocker and did everything the way I used to, even mixing the batter with my hands. they did not rise. after much research I came to the conclusion it is the flour. it has been altered so much over the years that it is no
longer flour as we know it.
2014-08-26 15:45:21 · answer #5 · answered by S 1 · 1⤊ 0⤋
If you're using real butter or margarine, that could be the problem. Shortening works best.
Also, check the date on your baking soda. It doesn't stay fresh forever.
2006-08-11 08:10:14 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Use less fat. I had the same problem and when I cut about 1/4 off the amount of butter the recipes called for, the chocolate chip cookies came out perfect.
2006-08-11 08:25:20 · answer #7 · answered by s9j6j 2 · 0⤊ 0⤋
Are you at a high altitude? Do you use self rising flour? Are you following a recipe that others have used and it worked for them? Need more info.
2006-08-11 08:09:50 · answer #8 · answered by gentle giant 5 · 0⤊ 0⤋
You need baking powder which is a levening agent which will help them rise, also baking soda will do the same thing, I think you will get better results if you use baking powder though.
2006-08-11 08:22:45 · answer #9 · answered by Anonymous · 0⤊ 0⤋
No trans fat no gluten etc. No longer do the recipes work as in the past.. I had to quit making wedding cakes because I can no longer produce the quality I demanded of my product.
2015-12-26 04:34:21 · answer #10 · answered by elcue 2 · 0⤊ 0⤋