Why do my chocolate chip cookies turn out flat even though I follow directions word for word?

Answer 1

OMG - I thought I was the only one with this problem! Of course I have the same problem even from those break & bake varieties!

According to my all-knowing mother, you need to add more flour to your batch (not a lot...maybe less than 1/4 cup). Just enough to make the dough a bit stiffer. Also, don't use margarine; real butter is the way to go!

Answer 2

There are some issues or a mixture of them which may be the reason. you've gotten overwhelmed the eggs too a lot, so that they finally end up not being waiting to help the variety of the cookie. Or the eggs may be too previous. Or the baking soda/powder may be too previous. or you may be baking them on the incorrect temperature. or you may be taking them out too quickly. or you're measuring your elements incorrectly. that is likewise likely that your elements are too warmth. you may attempt refrigerating the dough a touch formerly baking the cookies up. btw keep in mind that altitude concerns and in case you stay in a severe altitude then your cookies will favor only a mild extra leavening agent. that would want to intend including a pinch extra baking soda/powder.

Answer 3

I used to have this problem all the time. I bet the recipe tells you to beat the ingredients. Well the beating is what makes them flat! Beat everything up until the flour and other dry ingredients. Hand stir those into the butter, egg, sugars, etc and you should have nice plump cookies!

Answer 4

It depends on the recipe you're using and the ratio of flour to fat (butter/margarine). Also, if you start out with really soft butter, your cookies would flatten out because your batter would be liquidy. The nestle tollhouse batter is runnier so the cookies usually are flatter. The recipe on the back of the baker's chocolate box makes taller, fluffier cookies.

Answer 5

Sub out half of your granulated sugar for powdered sugar. Also, when you mix the butter and sugar together, cream them until when you rub your fingers together with a little of the butter-sugar mix, you feel only a few of the sugar granules. You could also use a butter-flavored shortening (like butter-flavored Crisco). When you shape the cookies, make them into balls and don't flatten them.

Answer 6

The problem is usually your shortening. If you are using oleo make sure it says margarine on the package. Or use real butter or butter flavor Crisco. A lot of oleo has so much oil in it that it isn't good for baking.

Answer 7

I have had that problem in the past... I found it to be that my baking soda was to old (I didn't know it could become to old), whenever I am going make cookies I now buy a new box of baking soda and haven't had the problem since.

Good luck

Have a GREAT day!

Answer 8

Butter and margarine melt at a lower temperature than shortening, so if you make cookies with butter or margarine, they flatten out in the cooking process.

Answer 9

hi check to see if your ingredients are fresh and then check your oven to see if its at the right temperature; some ovens will very in heating and they need to be adjusted also invest into a gadget that can go into your oven so it will give you a more accurate reading..remember that baking soda and baking powder only have a certain amount of shelf life to them don't store any of your spices or baking powder/soda in a hot part of your kitchen like above the stove because this will shorten the life of them...good luck i hope that i help you out some...

Answer 10

Are you using the right flour and adding the baking powder ? Is the oven hot enough ? Are you putting too many choc chips in?