Why did my Chocolate Chip Cookies Taste Like Flour?

Question

I am no betty crocker, but I followed the directions... and all the ingredients I used were new (beacuse I had nothing to bake with) But the chocolate chip cookies I made last night were awful... they tasted like flour, I used flour that said perfect for baking on it.... is there an explanation why the flour taste was so strong?

I actually bought both bakiing soda and baking powder... but the package of chocolate chips I used said to add baking soda.. so that's what I used

The flour was golden something....all purpose, bleaqched, presifted...perfect for baking?
And the measurements were perfect.... I happen to be a very anal virgo....makes life hard sometimes :)

The recipe came from the back of the Nestle Chocolate Morstles package......

The cookie dough (the whole reason I statred to make the cookies in the first place...I wanted the dough) tasted awful as soon as I added the flour..... It didnt get any better after cooking....
Does Flour go bad?

Answer 1

are you sure you followed the recipe accurately??

sounds like not enough sugar and butter in your batter (or too much flour)

EDIT:
yes, flour can and does go bad .. but it wouldn't taste like flour .. more of a rank aftertaste - you'd know it was off.. really sounds to me like your portions were off -

- hey, even Virgos make mistakes ! : ]

EDIT EDIT:
cookie dough should taste good even raw (why they make icecream like that) - it has to be not enough sugar.

Answer 2

Flour can go bad, but you'll know it's gone bad... off smell and taste...

You do know the difference between a teaspoon and a tablespoon?

And you measured the brown sugar packed... brown sugar is the only ingredient in the recipe where you can actually pack it down.

I'm at a lost... the recipe off the package is very good. I've never had problems with any off taste.

Maybe you're just not used to eating wheat flour?
I've noticed some Asian immigrants do not like baked goods for the reason you described... Not that I'm saying your Asian or an immigrant.

what is your recipe?
Did you measure out your ingredients or eyeball it?
What kind of flour did you use? Should be all purpose flour, not bread flour.

I've seen new cooks just half-heartedly measure ingredients and wonder why things didn't work out.

When measuring the flour did you spoon the flour into the cup, and made sure it was filled completely, plus did you level the flour with a straight knife?

Here's the list of ingredients off the package of Nestle chocolate chips...

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Answer 3

1

Answer 4

I would like to see the recipe and cooking instructions please, which should help solve this problem. Is your oven working correctly? It would be a good idea to check that the inside temperature is correct by checking with an oven thermometer. What type of baking tray did you use? Did you weigh the ingredients, or did you use cup measurements? Imperial or metric? Did you add more flour to the tray or on the outside of the cookie before baking? Was it plain or self-raising flour? Could it be bread flour? So disappointing to go through all those ingredients, and prep time, and not end up with a mouth-watering choc chip cookie! I guess they smelled terrific when they were baking and you could hardly wait to eat one!? Sort the problem out now, and your next batch will be terrific! Don't give up, we all learn from our mistakes. Yes, flour does go bad. Did it have a sell by date on the bag? How long have you had it? I store all varieties of flour in the original package, sealed in an airtight bag, in the freezer, and renew them often. I store wheatgerm in its container in the fridge, as the high oil content will go rancid if not kept cool.

Answer 5

You probably forgot to add something, like egg, or sugar. I know that you said you got them all, but these 2 ingredients make a huge difference. I know because I forgot to put egg in pancake batter one time, and it tasted just like Freaking FLOUR! YUCK!!!!!! For a good dessert that's cheap and only takes about an hour, try Betty Crocker Triple Chunk Brownies.. they're in a box, but they are soooo good!

Answer 6

No. Whole wheat flour is bitter, it completely throws off the taste. Unless you have a recipe specially designed to be made with whole wheat, don't substitute.

Answer 7

The flower shouldn't matter too much. My brother's GF made chocolate chip cookies with whole wheat flower and they were fine. I recommend white whole wheat flower to everyone. It is better for you than white flower but not as strong tasting as regular whole wheat flower. It's made from a different bread of wheat, farmers call sweet wheat.

Answer 8

That is very odd. It might have been very undercooked. I'm a little confused about the baking on the flour?

Answer 9

did you remember the brown sugar? Or maybe you used self rising flour instead of all-purpose?

Answer 10

Did you use baking powder instead of baking soda? It makes all the difference in the world.