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I need to know why my chocolate chip cookies did this??????.

post #1 of 27
10/9/09 at 3:03pm
Thread Starter 
the reciepe I used said to put 2cookie sheets in the oven at the same time,(I usaully put only 1 cookie sheet in the oven.) anyways the top cookie sheet cookies spread really bad,but the bottom ones turned out good.yes I did rotate the cookie sheets from top to bottom and front to back. so I was wondering why they spread?? I also make sure my pans are very cold.... I pop them in the freezer for a few minutes. so I would appreciate an input any of you talented ladies had. icon_biggrin.gif
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post #2 of 27
10/9/09 at 3:41pm
aren't chocolate chip cookies SUPPOSE to spread? icon_confused.gif I think I'm not understanding what the problem is. what recipe are you using? what oven temp? do you have pics to show what you mean?
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post #3 of 27
10/9/09 at 4:00pm
So funny I am taking a baking science course right now where we did an experiment testing different versions of cookie recipes to see the effects. Which ones spread too much, the ones that started at the top and ended at the bottom? Did you use butter?
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post #4 of 27
10/9/09 at 4:13pm
The bottom cookies didn't spread because they reached a higher temperature faster which caused them to hold their shape since they baked faster. This is assuming you have an electric oven with the heat element on the bottom. You might be able to offset this happening by baking at a higher temperature for a few minutes to "set" the cookies, then turn down and continue to bake.
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post #5 of 27
10/9/09 at 4:19pm
I hear you. Every few years, at Christmastime I try to bake with 2 sheets in the oven at once, but always get the same results. So, I stick with one tray at a time.
I do see a response above me now that addresses this. Very good info. Unfortunately, when I do my Christmas baking for family and friends, I'm usually doing about 20 batches, so I can't take the time to turn the over up and down, I'm busy getting the next batch ready to go in. But, if I'm making just a batch or two I may just try that next time. Thanks for the info.
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post #6 of 27
10/9/09 at 4:30pm
When I had a big order and was still in a home oven, I did the pan rotation and it worked well. First pan in for 10 minutes. After 10 minutes, add second pan on lower shelf. 10 minutes later (20 minutes total baking time), remove upper sheet, move bottom sheet to top rack, insert 3rd sheet on the bottom. I did this continuous baking cycle for the big order. I ran the numbers ("Debi Does Data!") and it saved me 60-90 minutes baking time a night.
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post #7 of 27
10/9/09 at 4:36pm
Boy, anything that works AND saves time. I love it. Thanks for the additional info.
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post #8 of 27
10/9/09 at 4:51pm
Your butter needs to be room temp, not too soft. Also, I use only Volrath pans now for cookies. Mine always used to spread out too thin - that is when I finally stopped softening the butter in the microwave. I love these pans. They are sturdy, large and have one edge "bent" up for an easy grip.
My cookies are now round and not flattened out.
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post #9 of 27
10/9/09 at 6:22pm
Thread Starter 
I just got this cookie recipe from the American test kitchen ,that is on PBS. it calls for melted butter that is warm,so that's what I did, the oven tempture was 325 degrees that's what it said in the book ..... the only thing I am thinking now is maybe the butter was to warm?? but all of the other cookies turned out the way they were suppose to. I tried this recipe cause, they are suppose to be thick and chewy and not spread and be to thin and crispy. so I hope this explains things. let me know ur fought's. thank you cakegirl31
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post #10 of 27
10/9/09 at 6:31pm
cookies made with butter will spread more than cookies made with shortening. I also found using parchment paper helps keep the cookies a uniform size without too much spreading.

I did a quick search and found this site with some add'l info (scroll down to "cookies too flat, they spread and thin out....."): http://www.ask.com/bar?q=why+do+cookies+spread+too+much&page=1&qsrc=0&ab=0&u=http%3A%2F%2Fwww.baking911.com%2Fcookies%2Fproblems.htm
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post #11 of 27
10/9/09 at 6:35pm
When I make chocolate chip cookies, I use half shortening and half butter.
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post #12 of 27
10/9/09 at 6:51pm
If you don't cream the butter and sugar well that can happen, and also if you don't measure properly and the batter is too thin. I use two pans at a time and that never does a thiing to my cookies. I use the recipe on the choc chip bag and add walnuts.
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post #13 of 27
10/9/09 at 7:10pm
I use the America's Test Kitchen recipe all the time, and I love it. The butter is supposed to be melted, then cooled, not still warm. If I don't let it cool enough, I have really soft dough and flatter cookies. I'm not sure why one tray would be okay and the other not, though, I've never had that problem.

Also, I've noticed the the ATK recipes vary from cookbook to cookbook. I've tried the chocolate chip cookie recipe from the Best Recipes and the Family cookbooks, and although they're very similar, I prefer the one from the Family cookbook.
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post #14 of 27
10/9/09 at 7:32pm
Thread Starter 
iwould like to thank all you ladies for your input, the rest of the cookies are really yummy and next time I will let my butter cool all the way, one other question if I push the qoute button can I put a web site to my flickr pics there? thanks again.....cakegirl31 icon_lol.gif
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post #15 of 27
10/9/09 at 7:48pm
i was having the same problem today with peanut butter. i went to using the bottum rack closer to heat and it cleared up. you might try that thumbs_up.gif
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