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subscribeI’m a Cookie Success!
May 8th, 2008
Okay, so I decided it was time to figure out why my cookies always ALWAYS come out flat. “What?” you say, “Aren’t cookies supposed to be flat?” Well take a look at mine & you’d likely think i forgot the flour. Thing is, I yield flat cookies no matter what the type. Chocolate chip, snickerdoodles, peanut butter…give me a recipe & I will show you flat cookies. This is very depressing to me, as I daydream about owning my own tiny bakery & serving up delectable cupcakes & soft, chewy cookies to every passerby. Pies, I think I can handle. Cupcakes, cakes, yes. But cookies are my downfall, & I’ve feared lately that I will come to be known as “The Flat Cookie Lady.”
I posed my dismay in the forums last week & was greeted with loads of baking advice, including some very helpful links. I took note of everything & decided it was time to battle the flat cookies again.
I always use the Nestle Toll House recipe as it’s what I grew up on & I don’t think any other chocolate chip cookie tastes as good (even when they’re flat). I used this site primarily. It held my hand down the cookie baking trail. To start off, I was doing the first two steps incorrectly. Ina has always told me to let the butter & eggs warm to room temperature before baking. I thought I was in on a good secret. Maybe so for other recipes, but definitely not for this one. I cubed the butter & just to be safe, stuck it back in the fridge for a few minutes before using it.
One of the keys is to not cream the butter & sugars too much…again, I was doing the total opposite. I am sure at least one of these top chefs has told me numerous times that the more whipped & creamy you get your butter/sugar mixture, the lighter & fluffier your cookies will be. Well anyway, not so again.
Oh I could list every tip & tell you how my techniques clashed with each one. Once the first batch of cookies came out of the oven, I called for Anthony & jumping up & down I exclaimed, “Look at my cookies!”
He asked what I had done differently & I told him “EVERYTHING.” I wish I had a picture of what my cookies looked like before, but if you imagine a shriveled round disc with brown edges, you’ll get the right visual.
This may all be common knowledge to you more seasoned cookie masterminds (which I though I was nearing in status), but if you need just a bit more help or feel like something may be just a bit skunky, off you go! Check out that site. Or ask the ladies & dudes of Etsy Etc. They’re a wealth of information.
(Oh but I must say, cookie sheets without edges are much more conducive to taller, puffier cookies. I made a batch on a tray with sides & they almost resembled my flat discs of yesteryear. And also, chill chill chill. Keep the dough in the fridge while you bake each batch.)
I am a new cookie woman. I am thrilled. And I am happy that such a small thing can make me so happy.
i have the exact same problem.
oh man, these look so good.
hmm.. very interesting. I wanna go try to bake some of my own now. eh, it might be easier for you so just send me some.
I am happy that you are happy that such a small thing can make you so happy! I know just what you mean. Many times have I found myself quite happy after having just that thought. Pip pip! <3
These cookies make me want to bake cookies.
[...] Lately though, it seems I have hit a bit of strife when it comes to cookies. (Do you recall my flat chocolate chip cookie dilemma?) I don’t remember having these problems in my parents’ kitchen growing up. I [...]