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Old 09-30-2008, 05:41 PM   #1
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Flat Cookies

Can any one please tell me why my chocolate chip cookies are flat after baking. What an I doing wrong? Please help me.


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Old 09-30-2008, 05:45 PM   #2
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Flat cookie problem

Not that there's anything wrong with that.....
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Old 09-30-2008, 06:54 PM   #3
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First, always start with a cold baking sheet. If your dough is too soft, put it in the refrigerator for 15 or 20 minutes until it firms up. Check the recipe. Is it calling for an ungreased baking sheet and you are using a greased baking sheet? This will also cause your cookies to spread.
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Old 09-30-2008, 07:26 PM   #4
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Refrigerate the dough for 30 minutess or so before baking. Keep it in the refrigerator between each batch. Use two pans, and alternate cooking between the two.

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Old 09-30-2008, 08:46 PM   #5
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Does not the baking powder/baking soda ratio make a big difference here? I thought these were important in getting the right amount of 'rise' out of your dough?
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Old 09-30-2008, 10:17 PM   #6
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I always roll mine up into little balls of dough, then press slightly so they are just barely elongated but not flattened. Always works pretty good for me cause as they cook they flatten out, plus I get nice evenly round cookies that way.
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Old 10-01-2008, 09:55 AM   #7
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Another thing to consider is the age of your leavening agent. Baking soda and baking powder definitely have a shelf life and replacing them is not expensive.

How do you prevent sagging? Just eat till the wrinkles fill out! ~ Maxine
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Old 10-01-2008, 11:13 AM   #8
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Butter too. It melts faster than shortening.
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Old 10-05-2008, 07:43 AM   #9
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ok looksl ike I cant add anything on here.
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Old 10-05-2008, 11:11 AM   #10
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Dough for chocolate chip cookies should be refrigerated for at least 24 hours and preferably 36 hours before baking. This is from a definitive article quoting professional cookie bakers in the New York Times. It works, too!

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