I (tried) to make chocolate chip cookies, last night. I followed the reciepe on the Tollhouse package exactly ( I measured eveything, for once). Had the oven temp set. tpo 350. Lined the pans with parachemnt paper One tray came out like rocks, the other tray just spread out really thin. I stopped at the two trays, I put the dough in the refrig.
What's happening??? How can I make the cookies come out normal, like kind of puffy but soft????
2006-12-21 02:24:04 · 12 answers · asked by lolasmom19 3 in Food & Drink ➔ Cooking & Recipes
I even had the timer on...at 11 mins they were not cooked....I took them out at 13 mins.
I live in the Phoenix area, I don't think we are above 1000 or 1500 feet here, and it's pretty dry, can't blame the weather on this one!
I'm going to throw more flour in and lower the temp.
2006-12-21 02:38:10 · update #1
You should always have four cookies sheets, two in the oven and two out which once COOLED you can prepare the next batch of cookies on. Never put cookies dough on hot or even warm cookies sheets. Turn your oven DOWN. I never bake cookies higher than 325, unless the recipe calls for a lower temp. Mrs. Fields swears by this and we all know how her cookies turn out!
Are you using butter or shortening? Whatever you are using make sure it is at least semi-cold, never use melted butter you are setting yourself up for failure and that could be a reason for the spread out tray. And do not "listen" to the above answer you do not use margarine for baking.......EVER.
As for the hard ones, I think you probably left them in too long. Cookies will continue to bake when taken out of the oven as they are still hot. Take them out sooner. Use a timer and figure out the perfect time for your oven.
Also, I rotate my pans 1/2 way through cooking, I put the top one on the bottom try and vice versa and turn them front to back, if that makes sense, in other words do a 180 on them.
You also may want to chill your dough for just a bit before baking. After mixing it up, stick it in the fridge for 1/2 an hour.
If you are throwing in more flour, Be Careful! Add just a small bit as it will add to them getting hard. The person above is wrong about adding so much it softens them up.....not true. You may want to add just a pinch of baking powder
2006-12-21 02:32:31 · answer #1 · answered by BlueSea 7 · 3⤊ 2⤋
Did the recipe call for butter as opposed to margarine or shortening? If so, that MAY explain the ones that "spread" out. (I substitute margarine or shortening, equal amounts, to prevent this from happening.) However, the ones that came out as rocks were baked to long.
Remember, there is "standing" time with cookies and ovens vary in cooking times. You really have to learn YOUR oven and adjust to it. Take the cookies out just before they are done and let them cool, they will continue to "bake" just a little longer b/c of the heat still within.
And don't fret if you burn a batch here or there. It is normal to make mistakes while you are learning. Which is why it is ALWAYS recommended to prepare a recipe at least once before you plan to serve it to guests.
Good luck.
Peace.
BTW: There are some wonderful websites that give great tips in baking and cooking. First try Nestle Tollhouse sites and see what they say.
EDIT: To the answerer below, I beg your pardon, margarine is OFTEN called for, and used with great success in many recipes. Butter separates when cooked to high temperatures, margarine and shortening do not. When the butter separates it "spreads" and gives the cookies an inconsistent color. Also, butter is used when sauteing at low temps but will burn at higher temps. I hardly think it fair to say NEVER to use margarine.
2006-12-21 02:32:06 · answer #2 · answered by -Tequila17 6 · 0⤊ 2⤋
Most people can learn how to cook, baking is a totally different ballgame and all measurements, cooking times and temperature have to be exact.
I had this problem for the longest time and it was frustrating the heck out of me. I asked around but could not get it to work correctly. What I did was baking at a temperature slightly lower than recommended and baking them 1-2 minutes less than indicated. Keep your eyes on the cookies thru the entire process!
Happy Holidays :->
2006-12-21 02:43:47 · answer #3 · answered by nowhere 3 · 1⤊ 0⤋
How long did you leave them in? IT's taken me awhile to find a perfect chocolate chip recipe as well. Don't give up. The Betty Crocker Cookie Book has some really great chip recipes. I made some last week and they stayed chewie till the last one.
2006-12-21 02:29:05 · answer #4 · answered by Jem 6 · 1⤊ 0⤋
If you followed the recipe including timing then I agree that weather could be a factor (hope you are not in Denver) or you can also have a problem with the oven not distributing or giving out an incorrect amount of heating, seals could be damaged.
2006-12-21 02:33:31 · answer #5 · answered by packeroo 2 · 1⤊ 1⤋
Add more flour, my mom adds enough flour to give it more of a doughy look. Add about 2 cups more (or until you get the doughy look), it will be thick but very soft when it's out of the oven! Also don't over cook it.
Don't listen to BlueSea she is wrong! I HAVE added this much and it comes out very soft. I would not lie, it's just something you'll have to try for yourself.
2006-12-21 02:30:19 · answer #6 · answered by rokthunder 2 · 1⤊ 1⤋
I live in NJ and have had the "too thin" problem also, I add more flour about a quarter cup to the recipe.
2006-12-21 03:13:35 · answer #7 · answered by Maria b 6 · 0⤊ 0⤋
one reason copuld be that you baked them too long. you have to get them oput before they get hard. they are soft and dont look done when you check them, but when they cool they are done and soft and chewy. and maybe you need a little more flour. the thin ones sound like they needed more flour. i hope this helps. merry christmas. mmmmmm warm cookies and milk.
2006-12-21 02:28:41 · answer #8 · answered by chrystal 4 · 1⤊ 0⤋
The type of margarine that you use could be the problem, If you use margarine or oleo it should be at least 65% vegetable oil or it wont make good cookies.
2006-12-21 05:33:38 · answer #9 · answered by Brenda S 2 · 0⤊ 1⤋
Do you have to use parachement paper? That just seems like a total waste of money to me. Of-course there is some times to use it, but those kind of cookies shouldn't stick???
2006-12-21 02:39:59 · answer #10 · answered by karo_80 4 · 2⤊ 1⤋