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Flat thin cookies, Please critique / tweak this recipe.

post #1 of 5
Thread Starter 

Hey gang I was watching a tv show and got this recipe for these white chocolate chip chocolate cookies.

 

Here is the recipe wich I am unsure of one of the ingredients. (baking soda or powder)

 

1/2 lb butter

1c brown sugar

1c sugar

2/3c cocoa

2c flour

1tsp salt

1tsp baking soda or baking powder, (NOT SURE WICH)

2 eggs

2 tsp vanilla

1 bag white chocolate chips

 

Ok so I creamed my butter and sugars, then added flour, cocoa, salt, baking soda and baking powder because I was unsure of wich to use, (yes I used both)

 

Then mixed in eggs and vanilla, and when all components were mixed I folded in the chips.

 

I used my measuring spoon and dropped about 1tsp per cookie.

 

I baked them at 350 degrees for about 12 minutes.

 

The cookies came out tasting great but they were thin, how do I get these cookies to come out normal?

 

I appreciate your time and feedback,

John

post #2 of 5

Hi John,

the formula is to small for me to tweek. BUT

omit the baking powder.

cream your butter and sugar----butter room temp

add your wet--eggs and vanilla and mix

blend all your dry ingredients

and stir that into the butter-egg mixture.

stir in chips.

drop and bake

if the spread is too much, cool the mixture a little.

 

For future method and proceedure..

 cakes formulas are usually wet to dry

 cookies are usually dry to wet

good luck.

oh yea. maybe test one first.

jeff

too much info?

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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #3 of 5

Add an extra 1/4 - 1/2 cup of flour and increase the temperature to 375. Use the baking soda instead of baking powder unless you like a cake-like cookie. And, yes, add the eggs and flavoring before the dry ingredients.

post #4 of 5
Thread Starter 

No panini that wasn't too much info, and thank you for setting my technique straight. 

I was actually thinking of adding 1/4 cup extra flour and maybe rolling the dough up in wax paper and chilling it before cutting it as you would with the store bought stuff.

 

Granny thank your for your feedback as well, and clearing up whether or not is was soda or powder. I am gonna start with 1/4 extra flour to see how that goes and if they still come out thin I'll increase the flour again.

 

I'll update this on saturday to let you know how they turned out.

 

Thank you both for your time and feedback.

post #5 of 5
Thread Starter 

Ok gang, I omitted the baking powder and used the baking soda.

 

Also added 1/4 c flour to the original recipe and the cookies have come out perfect, the have a nice chewy texture and are not flat and thin.

 

I wish I can share them with you or at least had my camera right now because they are great.

 

Thanks again for your time and feedback.

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