Why Do My Cookies Always...

Baking By Krystal_Rose Updated 12 Sep 2006 , 3:26pm by pamelan

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Krystal_Rose Posted 12 Sep 2006 , 4:26am
post #1 of 9

turn out flat?

These are just chocolate chip cookies but they always turn out so flat that the edges burn.

If I take them out before the edges burn then the middles are not baked all the way.

I've tried turning the temp. down and cooking them a bit longer but that doesn't help either. They still turn out paper thin and burnt on the edges.

Anyone know what I can do to plump up the cookies and stop them from burning?

8 replies
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coffeecake Posted 12 Sep 2006 , 4:32am
post #2 of 9

There was another thread that discussed this same issue within the last few months- I would advise that you run a search and try and find it - there was lots of helpful advise.

The most likely reason is that your butter is too soft.

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JoAnnB Posted 12 Sep 2006 , 4:36am
post #3 of 9

Food TV-Alton Brown, did a show about cc cookies and the flat, puffy differences. You can look there for his 3 different recipes. I think be replaced all or most of the butter with butter flavored shortening. It doesn't melt as much. you can also add a bit more flour, and check your oven temperature.

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cowdex Posted 12 Sep 2006 , 4:38am
post #4 of 9

Take them out while the middle looks under-done - leave it on the sheet - it will cook a few more minutes out of the oven. Don't take off the shhet for about 5-7 minutes.

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slejdick Posted 12 Sep 2006 , 4:40am
post #5 of 9

If you can post your recipe, it might be easier for someone to pinpoint the problem.

It could be that your butter is too soft, like mentioned above, or maybe you're putting the dough on cookie sheets that are warm. It could be that the dough is just not stiff enough, due to too much liquid, not enough flour, or using margarine that has water in it.

With more information, I'm sure someone can help!

Laura.

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KHalstead Posted 12 Sep 2006 , 12:52pm
post #6 of 9

http://www.mail-archive.com/[email protected]/msg00304.html

here's a great site I found recently that pretty much tells you how to get the type of texture and such out of cookies that's you're after.....it's very informative

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katiecake Posted 12 Sep 2006 , 1:03pm
post #7 of 9

Put the cookie sheet with the dough on it in freezer for 5-10 minutes before cooking will help

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Kitagrl Posted 12 Sep 2006 , 1:12pm
post #8 of 9

Use real butter that is only kind of soft (no melting) and add 1/4 cup or slightly more extra flour.

Then take them out before the middle is completely done.

You will have nice, thick, chewy soft cookies! I do the above things to the Toll House recipe on the back of the Nestle chips, and everyone always raves.

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pamelan Posted 12 Sep 2006 , 3:26pm
post #9 of 9

I used to have the same problem. I now use a Land O Lakes recipe that calls for 1 cup of cake flour and 3 1/4 cups of regular flour (I use King Arthur) and they turn out much better. They stay much thicker and chewier which is what my family prefers. Good luck!

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