Why are my cookies too "bread-like"?

Question

I used 21/2 c. of flour and 2 tsp. of bakig soda. They are a little dry and way too fluffy. I made up the recepie myself and I also put in 2 eggs.

Answer 1

try baking powder instead of baking soda.

Answer 2

Try following the recipie on the back of a tollhouse chocolate chip package. You need more than flour, baking soda, and eggs to make good cookies.

I great trick I learned working for the Otis Spunkmier Cookie Co. is not to cook them too long, and when you take them out of the oven, hold the cookie sheet about 12" above the counter, and drop the sheet flat onto the counter, then allow them to cool normally. What this does is break apart trapped air bubbles inside the cooking dough. It makes a flatter, more moist cookie without the airy breadlike texture.

Hapy baking.

Stevo.

Answer 3

Especially since this is a made-up recipe, without the full list of ingredients and how they were mixed we cannot give you a definitive answer. How much butter (was it softened or melted) and sugar; what kind and how much milk; and how much, if any, baking powder? Each of the ingredients have an affect on how the cookie turns out.