"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Click Here to Login
Thread Tools Display Modes
Old 09-21-2008, 10:29 AM   #21
Assistant Cook
Join Date: Feb 2005
Posts: 31
If your cookies are coming out too flat check your flour. I make the Toll-House recipe all the time (my family loves them). One week I made two batches but had to buy more flour in between. The first batch used Kroger (store) brand flour and they were flat but the second batch used Gold Metal flour and they were puffier. I've tried this a few other times as well (poor kids having to eat all of those cookies) with the same results. I buy Gold Metal unbleached flour. I think the store brand is bleached and "enriched".

Next check your chocolate chips. Nestlé’s, Wal-Mart and Kroger brands now use Vanillin (imitation vanilla) and I believe the Wal-Mart brand didn't have coco butter in it either. Ghirardelli uses real vanilla and coco butter.

I always use real vanilla and real butter.

When I make CCCs I'm lucky if there are any left when I come home from work the next day. I have to hide a few for the wife and me.

mickey_72 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:24 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.