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No more flat Chocolate Chip cookies - finally

14 years ago

Well - after trying everything else with my chocolate chip cookies, I finally bought some new cookie pans. I have been using my very old, very reliable for every other cookie, insulated pans.

I bought traditional pans - with just a little lip on two ends to grab when putting into the oven and taking out, and for the first time, my cookies did not over-spread and become thin!

I will still use my insulated sheets for other types of cookies, but not for chocolate chip!

Thanks to whoever made that suggestion a while back!

Bonnie

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Comments (8)

jonsgirl
14 years ago
What brand did you buy?
sheshebop
14 years ago
I just bought one of those cookie sheets also. I haven't tried it yet though. Glad it worked for you. Lots of people here have issues with chocolate chip cookies spreading. To be honest, mine always turn out better when I use Crisco instead of butter.
Um...er...if you need help eating those cookies, bons, just let me know. I could sacrifice and take some off your hands, LOL.
Sherry
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My advice would be if they aren't spreading enough then there is a bit too much flour. Try cutting down 1/4 cup and do a test cookie, if it's spreading too much then add a bit more flour until you get it how you like it. Betty Crocker cookbook has this tip in their old cookbook. I think most people are trying to figure it out when it's really just as simple as too much or not enough flour that affects the spread of the cookie. Try not to over-think it so much. EDIT TO ADD: The cookies in the picture look good though...they don't look like they didn't spread enough to me. Here's a thought too, why not use a round cookie scoop to form them and flatten them out a bit with the bottom or a glass or something? This post was edited by arkansas_girl on Thu, Dec 27, 12 at 10:31
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Those are absolutely gorgeous, bons! I made some last week also, and I have to agree they're some of the best CC cookies I've ever tasted. I used Ghirardelli 60% chips instead of the disks, and I aged the dough for about 50 hours before I had a chance to bake them. I've got eight cookie balls packed in a vacuum-sealed bag in the freezer, because we couldn't eat all those huge cookies in a single week. I'll be interested to see how they hold up when I defrost and bake. But this is now a go-to recipe. I'm another weirdo who prefers them cooled to warm out of the oven. I like that little nugget of firm chocolate instead of the hot ooze. This is probably a subject more suited to the therapist's office, though.
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I bake little to nothing other than cookies so I'm no baking expert but I finally got a recipe from a friend that works for me. Pillowy, chewy cookies vs. some previous pancake flat or rock hard recipes I've tried. I don't refrigerate the dough, I use butter and I bake using convection. What I have noticed after using this recipe many times is that the outcome in terms of plump vs. flat does seem to have something to do with how soft the butter is. Yesterday I made them and remembered to take the butter out early so it just softened on the counter. It wasn't all that soft when I made them and they turned out perfect in my opinion. Other times I've had to carefully soften the butter in the microwave. The softer the butter the flatter the cookies. And the harder the butter the more ball shaped the cookies end up. I can also tell the difference in the consistency of the dough - even though all the ingredients are the same. If the dough is "dry" enough that I can form the cookies into a ball then they turn out great (I do make them into balls rather than dropping by spoonful). If it's stickier they end up flatter. If my theory is true, then chilling the dough in the fridge makes sense as the fat would harden as it chills.
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A cold oven, not enough flour ( flour is a variable thing....some flour is denser that others) putting them on a hot cookie sheet. Some will tell you it's the butter, but I always use butter...it tastes a lot better than margerine or, heaven for bid, Crisco! My guess is the flour. Always bake a test tray of 3 or 4 cookies and add more flour if you need to. Linda C
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bons
Original Author
14 years ago
I bought Chicago Metallic brand.

Cookies are a gluten-free version of the NY Times Chocolate Chip cookie.

Yum is right!
marys1000
14 years ago
I've been using one of those pampered chef stone things and they spread a little more than I like. Maybe I'll give one a try.
vacuumfreak
14 years ago
Thanks for posting this... I always bake on those insulated pans and my cookies are always flat no matter what temperature the butter or dough is. I can't wait to try your suggestion of using a regular thin cookie sheet to see if I get different results. Chocolate chip are the only ones that give me problems!
User
14 years ago
I think it's Cooks Illustrated that recommends turning cookie sheets over to bake CC cookies, I guess now we know why.
gemini40
14 years ago
Do they spread if you use parchement or the silpat?
bons
Original Author
14 years ago
I always use parchment paper for all my cookies, no matter what cookie sheet I use - it never effects whether a cookie is going to spread or not, or how much it spreads.

Bonnie

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