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Chocolate Chips Cookies

post #1 of 13
Thread Starter 
I know this is a silly questions, but I can't figure out what I am doing differently.

My dough is spreading more than I would like during the baking process. It does not matter how small the balls of dough are, they still spread!!! HELP! They were not doing this when I first started baking these cookies.
post #2 of 13
Please post your recipe because it sounds like you have too much butter or your butter is to warm to start
post #3 of 13
what kind of flour are you using?
how much sugar?
are you creaming or melting fat?
are you greasing the pan or using non-stick?
what temperature are you baking at?
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #4 of 13
Yes, knowing your exact recipe and how you go about preparing it can help us better answer your question.:crazy:
post #5 of 13
Hello are you using the new 0 Transfat crisco, it does not work like I use to. horrible for frosting now. won't stick to cakes, melts right off. I switched to sweetex or you can go to some other high ratio shortening.. Alpine, Quick Blend. etc. ask your supplyer. Jane s cakesbysk@aol.com
post #6 of 13
How much sugar do I use? The real question should be, how much sugar do I not use? I like my cookies to be extra sweet for the sweethearts of my life.
post #7 of 13
Uh.....yeah. Using more sugar than the recipe calls for makes for a crisper, browner, flatter cookie. If that's what you want.....be my guest I guess.

This forum is supposed to be for professional pastry chefs......what the heck happened?
post #8 of 13
This really doesn't have much to do with the original question. Let's hope the OP wasn't using any shortening in their chocolate chip cookies for one thing.....
and for another, when it comes to cake icing, namely buttercream, I'd hope that if you are using shortening, that you at least use butter in it too......and lastly, since people are very concerned about trans-fats these days, it's probably a good idea to get used to using trans-fat free shortenings because it looks like that's the way of the future......
post #9 of 13

chocolate Chip Cookies

This really doesn't have much to do with the original question. Let's hope the OP wasn't using any shortening in their chocolate chip cookies for one thing

Sorry to disagree, but when I worked in a bakery we made our own cc cookies, and we used solid shortening, not butter. It was butter flavored shortening.

and I can see you are not a cake decorator, when frosting melts right off your cake, you would understand, Yes I agree if going transfat is the way to go then these companies have to develop something that is going to taste good, and stick to your cakes.

and with my wedding cake frosting I do not use butter, butter will change the color not give you a pure white base, I do use butter in my regular cake frosting,
post #10 of 13
It is hard to tell what's wrong with it, you need to show us the recipe here so we all can find the main causes for this matter...

However, I think this maybe causing by the amount of butter used for the ingredients...
post #11 of 13
Thanks, Chefpeon. I've moved the thread.
post #12 of 13
Im going to help answer the question

problems you might have...

Over creaming of butter

levener (baking soda) might be bad/old

Using pastry/cake flour will give you a higher ligher cookie.
post #13 of 13
I had this problem with Chocolate Chip Cookies spreading during baking. I tried adding 1/4 cup more flour and it seemed to help. Then I bought a wonderful book called Chocolate and in it, the chocolate chip cookie recipe ingredients recommends substituting 1/2 cup cake flour for 1/2 cup regular flour (as part of the total amount of flour needed).
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