What did I do wrong? (baking question)

CharlieDog

CharlieDog

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#1
I made cookies the other night, following the nestle tollhouse recipe on the back of the chocolate chip bag. I followed it exactly, minus the chopped nuts (I don't eat nuts :p) and the only thing that wasn't clear was if I should have used light or dark brown sugar. I used light brown.

My cookies all turned out incredibly flat, lighter than I like them and a little bit chewier than I like them. I've used this recipe before with success, but I don't remember what I changed. Its been about two years since I've made cookies from scratch.
 
ACooper

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Did you 'cream' the sugars and butter together?

I have someone close in my family (who shall remain nameless, LOL) that skips this step when making choc chip cookies, no matter how many times I tell them the importance and what a difference it makes, they STILL do it! ARGH!
 
CharlieDog

CharlieDog

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The butter was cold when I added it and the sugar to the mixer and mixed them. Then I mixed the flour and stuff together (slowly like it says) but I think by the time they made it to the oven the dough was room temperature. Could I just pop it in the fridge in between batches? (I only own one baking sheet :p)
 
Baxter'smybaby

Baxter'smybaby

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#6
yep--you could pop it in the fridge in between batches. And then you can send me some to sample. :)
 
ACooper

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Uh ya, send it to N. Indiana and I'll make sure it gets to North Carolina and New York after I'm done sampling ;) LOL
 
B

Backward_Cinderella

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#10
Typically, I put mine in the FREEZER between batches, but I also usually make them all in the same day, a pan about every eight to ten minutes LOL
I've also seen cookies turn out flat when I've forgotten baking soda, but I've never used a recipe off the chocolate chip package, I always use my grandma's recipe.
 
CharlieDog

CharlieDog

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#11
I definitely added the called for amount of baking soda and it was a brand new box. I made them all at the same time as well, popping a batch in every ten to twelve minutes or so. I'm going to try again in a few days freezing them before cooking and in between batches.

I really don't like super flat cookies. :/
 
CharlieDog

CharlieDog

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#13
I am an excellent cook/baker I'll have you know. Most of the time anyway. I just don't know what happened with these silly cookies. :p
 
Doberluv

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What's wrong with flat cookies? They all get squashed down in the end.:rofl1:

I bet they still taste good. :)
 
Gypsydals

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As my husband would say Flat cookies are the best because then you can add Ice cream and make ice cream, cookie sandwiches. :rolleyes: Me I prefer soft, gooey, fluffy cookies.
 
Locke

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Most likely the butter and sugar were not creamed enough. That's what brings the air into the batter/dough. The temperature could affect it, but not as much as the creaming. You can also use white sugar to get lighter cookies because brown sugar retains more moisture and makes them more heavy and chewy.
 
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