crewsk said:Wayne, you are truely a nut!
I used this exact recipe, but I refrigerated the dough for over half an hour. When the first sheet flattened, I put the next sheet in the fridge for another 20-30 minutes. They can out only slightly less flat than the first. I also used margarine, maybe this is the problem?
Here is the recipe, it was the one on the back Hershey Bag.
2 1/4 Cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 Cup (2 sticks) Butter or Margarine (I used Margarine)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 3/4 cups chocolate chips
You are probaly over mixing the dough. Overbeating will break down the fat & result in flat cookies.Guys,
I made chocolate chip cookies the other day with the recipe on the back of the bag. They came out extremely flat for some reason and have no clue why. Anyone know why?
Thanks,
TM
I have made CCC's from Tollhouse's recipe & to me they came out flat.
I have made CCC's from Tollhouse's recipe & to me they came out flat.
Over time, I think I have perfected my CCCs. When I mix the wet ingredients, I leave the butter cold from the fridge .. and do not let it warm to room temperature. I also have learned from DC, to add 1 tablespoon of vinegar to help give the baking soda more oomph to have them raise more.
When I prep the dry ingredients I mix them very well, so the salt & baking soda are evenly mixed everywhere.
When everything is all done and mixed, I leave the dough in the fridge for at least 4 hours.
What is overmixing? « Baking BitesHow long is overmixing?
When the flour is exposed to liquids and stirred around, the gluten (protein) in the flour starts to develop into a network that will hold whatever you’re baking together, giving cookies, cakes, etc. their structure. Gluten can also make baked goods tough if there is too much of it in the dough/batter, and excessive mixing of the dough can develop the gluten to this point.
So when a recipe instructs you not to overmix, what it means is that you should just do the minimum amount of mixing necessary to make a uniform dough. A good rule of thumb is to stop mixing when no streaks of flour remain in your mixing bowl, or if you’re going to be adding chocolate chips or fruit into your mix, you can stop when a few small streaks of flour remain, since you’re going to give the mixture a few extra turns when you stir in your add-ins.