Why didn't my chocolate chip cookies turn out?

Question

I made them just like the back of the nestle chips said to and they turned out flat and runny.The middle did not cook.We put our heat on 375 as directed also

Answer 1

Prolly not your fault. Prolly Nestles fault. Get a better brand ! And Check your ovens age.

Answer 2

I will add some more ideas, but here is a documented tried and true review from Sarah Back in November we were discussing the flattening problem with my Nestle Toll House Cookies. At last posting, I was going to experiment using your suggestions. Well...I am happy to report the problem appears solved. I've made these cookies now without any problems, so am pretty confident with my results. Yes, I use the recipe on the back of the Nestle bag. Also, my cookies are rather large. Each one uses 3.25 oz of dough, weighed on a digital kitchen scale. I found the following makes a difference: I use 1/2 shortening & 1/2 unsalted butter instead of 100% butter. Use COLD ingredients -- butter, eggs, etc. After stirring in the dry ingredients, I mix them on medium speed for about 30 seconds. Use the dough immediately before the dough has warmed while sitting! Refrigerate before using if it does. I Thank you so much for your suggestions and help! Additional info: Don't grease your cookie sheets, as grease will cause your cookies to spread. Use parchment paper or a silpat. Don't overbeat. This 'melts' the butter instead of keeping it like cornmeal, the texture that you want in a pie dough. Also, depending on your altitude, you may need to add additional flour--up to 1/2 c. You are one that may need more flour. Good luck. I am sure that these tips will help you. The recipe is wonderful..keep trying!

Answer 3

When I make mine I have discovered if the dough is too warm and soft the cookies turn out flat. Most of the time I try not to completely melt my butter (the butter just needs to be soft enough so it will mix in with the other ingredients) before adding it to the other ingredients. I don't know why that makes a difference but it does. If the dough is still too soft try putting it in the fridge for a few minutes so it can cool off. You really need it to be about as hard as the ready made cookie dough that you buy in the store. Adding more flour doesn't help it only gives it a floury flavor. I hope this helps! Good luck!

Answer 4

I can't say for sure but I can give you a recipe that will come out every time. I prefer to use butter for my cookies instead of margarine. I cook my cookies on 350 instead of 375 because some ovens are really hotter than it says. My cookies cook for 12 minutes. Combine 1lb of butter, 2 packed down cups of Brown sugar, 1 1/2 cups white sugar. Using a mixer, blend this until creamy. Add 2 Tablespoons of Vanilla, 3 eggs (Beat the eggs before you add them.) to the sugar mixture. Meanwhile, measure 6 cups of flour and add 1 1/2 teaspoons of Baking soda. Mix the flour and soda well together. Slowly add flour to sugar mixture. Once blended well, add 16oz of Nestle Semi-sweet chips and stir these in w/ a wooden spoon. You can add 1/2 cup of nuts if you would like. I use parchment paper on my cookie sheet and drop about a teaspoon of dough for each cookie and bake 12 minutes. You can't wait to take them out when they look done or they will over cook. Let them sit 2 minutes before putting them on a cooling rack. This recipe makes about 5 dozen cookies. Enjoy!

Answer 5

Make sure that you used the right leavener. Did the recipie call for baking soda or baking powder? They are very different and react differently and so they can not be substituted directly for each other.

Another reason for improperly baked goods is poor temperature regulation. You might have hot spots in your oven or it may be heating higher than what you set it to. That would result in the edges cooking much faster than the rest of the cookie and the middles not cooking. Sometimes it's good to invest in an inexpesive thermometer that you can set on the floor of the oven.

Answer 6

If you bought the kind that are in the round package you probably cut small pieces, you need to cut a nice size, about a quarter of an inch thick if you want them to rise. You might have cooked them too long if they were flat, but since they were runny you might not have left them in long enough. Also sometimes it might be your oven, the one we have at home gets pretty hot so 400 might really be 430, so I make sure to turn the oven down a few degrees lower than what packages say so I don't burn food.

Answer 7

Try setting your oven at 350. I like to use crisco butter flavored shortening instead of butter or margarine, it makes the cookies more puffy, and they don't get flat. Also, try sticking your dough in the fridge for about 30 minutes before baking. Finally, don't place uncooked dough on a hot cookie sheet. Let it cool between batches.

Answer 8

did u add a leveling agent like baking soda? did u add the proper amount of flour? What was the condition of the butter or fat u used? I always use butter that has a bit of a give to it (like if u push it it leaves an indent but still retains shape) I'll even put them in the freezer to help them get that better shape.....it honestly does sound like the baking soda...what is the expiry date on ur baking soda??

Answer 9

If you live in a high altitude area like the Rockies that's what caused it. When cooking at high altitude you need to add more flour. Try 1/2 cup first then increase or decrease from there.

Answer 10

you didn't measure your flour right and did you add the baking soda. 375 is high, I never bake over 350. And baking with butter instead of shortening produces a flatter,crispier cookie.