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flat choc chip cookies - Page 2

post #16 of 27
According to the Betty Crocker cookbook, a flat cookie is the result of one of the following:

1. butter/margarine was too soft or partially melted
2. under-measurement of flour
3. dough placed on a hot or warm baking sheet

most likely its 3 if your first batch looks better than the rest. or, youre melting your butter too much. it should be soft enough to push your finger into slightly, but not look warped or soft/liquidy.

Hope this helps icon_biggrin.gif
post #17 of 27
Quote:
Originally Posted by greenhorn

You can also try replacing the white sugar with a box of vanilla pudding. The results are life altering! ( Or at least in my house they were the first time...resulted in the cookies never even making it to the cookie jar!)




I am intrigued by this ! Do you replace ALL the sugar with pudding mix? Instant or cooked? Can other flavors be used?

I also refrigerate the batter while the oven preheates and use a cookie scoop .. I get uniform cookies that aren't too flat... I add a little more flour if it looks like it needs it .. I dont like thin crispy cookies icon_biggrin.gif
post #18 of 27
At our house, my DH and I are on completely different ends of the cookie spectrum...he likes them flat and I like 'em fat. Usually I just vary the amount of flour I use. So when I thick I just add a TBS or more flour than the recipe calls for. For him, I don't use all that the recipe calls for.

Not sure if that helps.
post #19 of 27
Karmicflower says the same thing Paula deen says. Paula says always use two cookie sheets so that one will always be cold. A hot cookie sheet will make your cookies flat.
post #20 of 27
Quote:
Originally Posted by Frohdi

Quote:
Originally Posted by greenhorn

You can also try replacing the white sugar with a box of vanilla pudding. The results are life altering! ( Or at least in my house they were the first time...resulted in the cookies never even making it to the cookie jar!)




I am intrigued by this ! Do you replace ALL the sugar with pudding mix? Instant or cooked? Can other flavors be used?

I also refrigerate the batter while the oven preheates and use a cookie scoop .. I get uniform cookies that aren't too flat... I add a little more flour if it looks like it needs it .. I dont like thin crispy cookies icon_biggrin.gif



I also want to know more about using vanilla pudding. How does the cookie taste?
post #21 of 27
Please post more info on the pudding. Where did this tip originate from? You can run your cookie sheet under cold water if they are still warm.
post #22 of 27
I found this one at allrecipes.com that includes pudding. Has anyone tried this one?
http://cookie.allrecipes.com/az/AwardWinningSoftChocolateC.asp
post #23 of 27
That is the recipe I use all the time. As a matter of fact, I just made a batch earlier for a friend of mine's sister. It is because of them (and my sugar and peanut butter cup cookies) that my friends refer to me as "The Kookie Wench.
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post #24 of 27
I have found that if you are out of real butter, that as long as the margarine ahows 100 calories per serving it works better then the margarine that shows 80 calories per serving. The difference is in the actual fat content. The water content will also make a difference.
post #25 of 27
Quote:
Originally Posted by greenhorn

You can also try replacing the white sugar with a box of vanilla pudding. The results are life altering! ( Or at least in my house they were the first time...resulted in the cookies never even making it to the cookie jar!)



Quote:
Quote:

="rezzycakes"]I found this one at allrecipes.com that includes pudding. Has anyone tried this one?
http://cookie.allrecipes.com/az/AwardWinningSoftChocolateC.asp



I was really curious about trying vanilla pudding in my chocolate chip cookies. I tried the recipe posted by rezzycakes and IT WAS UNBELIVEABLE!! It came out so soft! Thank you to greenhorn for putting in the suggestion and rezzycakes for posting the recipe. I will never use another chocolate chip cookie recipe again!!

Leslie
post #26 of 27
If you are using the Toll House recipe and NOT adding the nuts (they are not optional) you have to add more flour, 2 Tbsp.


I gotta try those pudding cookies! thumbs_up.gif
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post #27 of 27
I don't replace the pudding for sugar...I just add a box of dry pudding at the end of mixing. Instead of vanilla pudding, I used White Chocolate pudding and OMG were they decadent!!!
"Character consists of what we do on our 3rd and 4th tries..."
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"Character consists of what we do on our 3rd and 4th tries..."
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