I need to know what to put in my chocolate chip cookies so they don't come out flat. I always pull them out early so they aren't hard but they still come out flat. Help!
2007-01-10 04:26:24 · 9 answers · asked by christina 2 in Food & Drink ➔ Cooking & Recipes
I don't see a problem with flat chocolate chip cookies. But, you can put in baking POWDER, not soda. It will act as a mild leavening agent. I put extra in my cakes to get them to puff up a little more and it works well. You could also go really crazy and add a little, properly treated yeast to the dough.
2007-01-10 05:27:52 · answer #1 · answered by kfhaggerty 5 · 0⤊ 0⤋
Hmm...I'm not exactly sure what the answer is to your question but I can offer a recipe that doesn't seem to have that problem for me. They're the easiest cookies in the world to make and once you've discovered them, you'll find hundred of different cominations. First, preheat your oven to 350ºF. Then you take a box of regular sized cake mix, any flavour (in your case for chocolate chip cookies, maybe a Vanilla mix), add 2 eggs and 1/2 cup vegetable oil. Mix together thoroughly. Now you can add any "others" such as your chocolate chips or nuts or whatever you'd like. I like to roll the dough into tablespoon-sized balls so the cookies will come out nice and round and place them about 2 inches or so apart on an ungreased cookie sheet. Bake them 8-10 (or until the "shinyness" has disappeared from the tops) and let cool before serving.
Everyone always loves these cookies and as I mentioned you'll always be coming up with new cominations to try.
2007-01-10 06:17:53 · answer #2 · answered by PerfectlyDelirious 4 · 0⤊ 0⤋
If you're using the original toll house recipe,which is the best recipe to use, make sure that your baking soda is fresh--this is probably the most common problem when it comes to flat cookies. It has happened to me more than once. I finally started buying a new box about every two or three months, just to be safe.
Also, your butter should be soft, but not too soft. Don't let it sit out for more than about 20 minutes. The beaters will soften it further when you cream it with the sugar.
I hope this helps.
2007-01-10 04:50:50 · answer #3 · answered by Kim J 1 · 0⤊ 0⤋
I'm not 100% sure but I think if you add baking soda they will rise. Baking power will make them rise too but I think with cookies it's baking soda. Not sure on measurements though. Look for a cake-like cookie recipe online and it will probably say how much to use. There are some good recipes that start with a box cake mix -- those cookies are very puffy.
2007-01-10 04:38:00 · answer #4 · answered by HelloHello 3 · 0⤊ 0⤋
A friend of mine taught me that you should replace the butter or margarine with shortening. It helps the cookie hold its shape.
I've been doing this for years and my cookies look great. If you like the buttery taste, put half shortening and half butter.
Just bake your cookies until the edges are starting to turn a light golden color. Adjust your time because some ovens are hotter while some are cooler.
Happy Baking!
2007-01-10 04:35:52 · answer #5 · answered by toomeymimi 4 · 0⤊ 0⤋
cookies become flat if you dont put enough flour or baking soda in them. try beating your butter first then add in sugar and eggs and any other liquid. then add all your dry ingredients and your cookies should be less flat. then fold in your chocolate chips
2007-01-10 04:48:36 · answer #6 · answered by sexysoftballgrl 1 · 0⤊ 0⤋
You can use a little less butter/fat in your recipe. That's a big reason why cookies can flatten when they're baked.
2007-01-10 04:35:36 · answer #7 · answered by yblur 5 · 1⤊ 0⤋
Leave out the sugar and add 1 cup of Alum. For extra kick add a few teaspoons of cat urine.
2007-01-10 04:41:54 · answer #8 · answered by Anonymous · 0⤊ 1⤋
depending on the recipe - a small amount of baking soda should help - skip the salt if your recipe calls for it.
2007-01-10 04:34:17 · answer #9 · answered by No one 3 · 0⤊ 0⤋