did you use butter or the shortening? try it using just shortening.
I followed the recipe so I used both butter and shortening.
did you use butter or the shortening? try it using just shortening.
Oh no. How maddening! You must be so frustrated.
well, something must be different. If we could only figure out what. Do you have any ideas?
Thank you for this information. I will print this out and keep it for future use. I decided that tomorrow I'm going to go buy fresh and name brand ingredients and rebake the cookies.
I'm determined to get these cookies to bake the way they did the first time because they were the best cookies.
I think you're on the right track with trying to standardize your ingredients and test your baking soda. Thanks merstar for the info on checking baking soda & powder, I'm going to hang on to that!
Oven set at 350 degrees, oven temp = 350 degrees
Oven set at 375 degrees, oven temp = 400 degrees
Oven set between 350 and 375, oven temp = 400 degrees
oven is an issue.
first thing I noticed was too much fat in the recipe.that always tends to make very flat cookies. if using that much fat, and again, it's too much, put dough in frig for hours covered first to firm it upSorry for the long post.Recipe
1 cup butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 tsp vanilla extract
3 3/4 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 (12 oz) packaged semisweet chocolate chips
1 cup milk chocolate chips
3 (1-oz) suares bittersweet chocolate, chopped
Preheat oven to 375 degrees F. Lightly grease baking sheets.With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.In a small bowl, combine flour, baking soda, and salt; gradually add to butter mixture, beating until blended. Stir in chocolate chips. Drop cookies (with an ice cream scooper or mellon baller) about 3-inches apart onto prepared baking sheet. Bake for 11 to 12 minutes or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool. Makes 3 dozen.The first time I made these I got thru the steps until adding the flour and my mixer started smoking. It died to the point it could never be brought back to life....LOL. So 1 cup of the flour mixture was added to the butter mixer by hand and then we ran to the store and got a new mixer (I finally got my kitchenaid stand mixer that I had been wanting for a million years). We then added the rest of the flour mixture using the stand mixer and added the chips. The cookie mixture sat out on the counter the entire time we were gone to the store. I cooked the cookies and they were perfect. The thickest cookies I have ever seen.Since then, every time I make these cookies they are flat with holes in them. Things I have figured out:
1) use unsalted butter (did this the first time but other times did not)
2) let butter soften on the counter (other times I softened it in the microwave)Today I use unsalted butter and let it softened it on the counter and the cookies are still going flat. I also used a hand mixer today and not the stand mixer. Am I not flufflying the butter/sugar mixing enough? Any ideas?
Thanks
Overmixing is definitely possible. I found that video I posted to be really helpful to me in getting the creaming method right. It's tricky!
Gee, I might have to make this recipe this weekend. For science and all. I hope my husband won't mind.
I didn't, sorry! My inner cookie monster took over and demanded peanut butter cookies. Now it wants pumpkin chocolate chip. I'm helpless against it.