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Cookie Problems

post #1 of 7
Thread Starter 
Hi Everyone,

I made these cookies this weekend and although they were delicious they looked like… They came out of the oven fluffy and nice but then soon fell and became flat as a pancake They spread out WAY too much. What happened?

1- 3/4 cups all- purpose flour
1 tsp baking soda
1/2 tsp salt
10 tablespoons (1-1/4 sticks) unsalted butter, room temperature
1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract

1. Preheat oven to 350°F. Make cookies: Whisk together flour, baking soda, and salt. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add egg, vanilla extract, and vanilla seeds; reserve bean for another use. Mix until smooth. Reduce speed to low; gradually mix in flour mixture.
2. Using a 1 -inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake, rotating sheets halfway through until golden and just set, 8 to 1 0 minutes. Let cool on parchment on wire racks.
post #2 of 7
Thread Starter 
I just was thinking. The batter was very loose. Might there have been a problem with the fact that the butter had been frozen and then thawed. Could that have added excess liquid?
post #3 of 7
I always have that problem with my chocolate chip cookies if I use butter instead of butter-flavored shortening. I've heard of using half butter, half shortening, too.
post #4 of 7
Thread Starter 
Thanks. I'll give that a try next time.
post #5 of 7
Hi Kelley:

There are a number of reasons your cookies spread:

1) Real butter always spreads; use 1/2 butter flavored shortening & 1/2 butter to reduce spread.
2) You might have let the butter get too warm before creaming. Ideal temperature is between 65 and 70 F.
3) Baking soda also causes cookies to spread because it makes the dough less acidic. 1 tsp seems a bit high for that amount of flour. You might try 3/4 tsp.
4) Greasing the cookie sheet also causes spread
5) Your oven temperature may be lower than what the dial reads; lower temperatures produce more spread. Get an oven thermometer.
post #6 of 7
Just read an article recently where they tested doughs to get the perfect chocolate chip cookie. They used the Toll House recipe and acheived the perfect cookie by refrigerating the dough for 36 hours. They said even 24 hours made a big difference.
post #7 of 7
Thread Starter 
Years ago I had seen a program on the Food Network with a woman who said that no matter the cookie you should always refrigerate the dough over night. That was my first instinct when the first batch came out so flat. Too bad I didn’t have the time to do so. Oh well, that’s what I get for trusting Martha instead of myself.
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