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Chocolate Chips Cookies

post #1 of 11
11/25/06 at 6:20pm
Thread Starter 
Sometime when I make Chocolate chip cookies they rise other time there flat as a pancake. I would perfer them to rise. Dose anyone have any sugestion?

Thanks in advance

Hendel
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post #2 of 11
11/25/06 at 7:17pm
Why not post your recipe and menthod, Hendel? It will help us consider how you might change the recipe.
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post #3 of 11
11/25/06 at 8:43pm
I just use the recipe on the back of the Toll House chips bag, but insteand of using both butter and shortening, I use butter flavored shortening to cover both. This tends to provide a thicker, softer cookie.
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post #4 of 11
11/26/06 at 1:44am
Thread Starter 
here the recipe I use

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt


1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts



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COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
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post #5 of 11
11/26/06 at 8:11am
Hi hendel,

I'd try using Butter Flavored Crisco instead of butter. I have found that butter has a tendancy to make my cookies flaten too much. I hope that helps.

Kelley
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post #6 of 11
11/26/06 at 11:07am

gonna bake some today!

I love to bake chocolate chip cookies and find butter to be the best tasting fat to add to any item. I am not a fan of the crisco or other shortenings because of the mouth feel and the dry texture of the cooled solid fat.

always use fresh ingredients, butter, eggs, flour, baking powder and baking soda.

I have a bag of high cocoa chocolate chips and my 6 year old prefers to the semi sweet (:bounce: ).
So I will be baking some today!
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
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post #7 of 11
11/29/06 at 9:06am
I agree that butter tends to flatten the cookies out. I read that using margarine makes a thicker cookie? Could the type of baking sheet make any difference
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post #8 of 11
12/1/06 at 3:17am
I make my CCC with all butter. I find that spread can be related to the temperature of the butter. The warmer the butter the bigger the spread. "Softened" butter is a bit ambiguous. What I found was that using butter right out of the fridge produced a consistent cookie that was neother too flat or too tall. I alos bake at 350ยบ for about 15 minutes.
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post #9 of 11
12/1/06 at 8:24am

creaming method

I second Kyles observation, the air incoporated in the creaming of the butter and sugar, the combination should be quite sturdy, not drippy like a zabablione. This will help the cookie retain it's shape.:bounce: Sugar adds not only to the spread, color, flavor but the sturcture too.

Hey Kyle, how are you doing?:)
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post #10 of 11
12/2/06 at 6:16am
Hi Michelle :) I'm doing just fine. How's post business ownership treating you?
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post #11 of 11
12/2/06 at 6:58am
Good to see you Kyle! Hm.... doesn't someone have a birthday on Wednesday? ;)
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