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Chocolate chips cookies disaster! - Page 2

post #16 of 38
I also think you may have too much fat/liquid.

It took me forever (and I literally mean years) to find and tweak a recipe that would come out how I wanted. Here are what mine look like, but they are gooey in the middle, and crisp on the edges. If you want hard, dry cookies like Chips Ahoy, you should look at their ingredients and match them up with your recipe. Maybe try more of a brown sugar shortbread type base to get that crumbly quality.

Liz

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Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #17 of 38
Thread Starter 


Wait ! speaking of fat, these are the chocolate chips I'm using, I just heard chocolate chips that contain milk could melt the cookies down. Is it true?
post #18 of 38
Thread Starter 

yours look closer to what I want. I just touched mine and they're still wet in the middle and greasy at the touch :/

post #19 of 38
Quote:
Originally Posted by cakelove2105 View Post

Wait ! speaking of fat, these are the chocolate chips I'm using, I just heard chocolate chips that contain milk could melt the cookies down. Is it true?

 

I've never heard that about chocolate chips before.  They are actually made to withstand heat (in that they will stay in their "chip" form) when baking.

 

Liz

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Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #20 of 38
Thread Starter 

I don't think it's the fat (butter) cause I've tried three different recipes and I always get the same results. Here's the last one I've tried.

 

1/2 Cup of butter

75 g of brown sugar

75 g of white sugar

1 egg

1/2 tsp vanilla extract

140 g of all purpose flour

1/2 tsp of baking soda

Finally I added as much chocolate chips and nuts as I wanted

post #21 of 38
Ok I've never made cookies in my life but could it be the pan that you're baking in?
post #22 of 38
Looks like a little too much butter for roughly a cup of flour. Baking is all about ratios and chemistry - it is an exact science because a chemical or physical reaction is taking place in the oven. Maybe try 6 Tbsp of butter and see how it goes.

Liz

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post #23 of 38

So what type of cookie is it that you want?  Hard and crunchy or thick and chewy?  I can totally help if it's the latter:) 

post #24 of 38

I noticed there's not a lot of flour there, too.

 

BUT, she says she's tried 3 recipes and gets the same results. So either the 3 recipes have a lower amount of flour than the rest of the recipes out there, OR it is the pan (not lined, nonstick, etc.), OR there's a technique cakelove2105 is not following correctly. She might be creaming the butter for too long. Thoroughly creamed sugar and fat will give you a cookie that spreads a lot. When you want it to spread less, you have to cream for a shorter time.

post #25 of 38
Thread Starter 

My first time I bit the butter and the sugar for a very long time as I though it was the same process as in a cake recipe. But this time I did it for about seconds and did not creamy the mixture just until the sugar and butter were incorporated :/

post #26 of 38
Thread Starter 

I just don't want them to melt down or spread too much :(  

post #27 of 38

I was going to suggest you follow one of the easiest chocolate chip recipes I know. I like it because it has timings and speeds. It's not crunchy like you wanted (I'll tell you a little story in a minute). It's a bit crunchy outside, but soft (as I like them) inside.

 

I was going to suggest you follow it to a T. Don't try anything else but just make them as the recipe says. The recipe is from One Girl Cookies in New York. They have amazing cookies.

 

http://www.onegirlcookies.com/sweets/

 

http://www.thedailymeal.com/classic-chocolate-chip-cookies-0

 

They came out exactly as they have them in the picture. You know I am in this not to make a living out of it, but because my sister in South America wanted to start a baking business. I speak English so I have a better access to all the yummy stuff in the world. I translate and test recipes. I sent her this recipe, translated. But in my haste, instead of saying "turn the cookie sheet around at half time" I said something like "flip the cookies". She got crunchy cookies, of course. Delicious crunchy cookies that she's now selling to a store, two days a week. I made her redo them as in the recipe, but people preferred them crunchy over there, it seems.

 

But follow the recipe to a T first.

post #28 of 38

To the recipe you posted: try adding another 70 grams of flour, reduce the baking soda to 1/4 teaspoon and add 3/4 teaspoon to 1 teaspoon of baking powder.  Your recipe could use more vanilla and depending on whether your butter is salted or not, 1/4 teaspoon to 1/2 teaspoon salt.  You're looking for a very thick dough.  375° for 10 to 12 minutes or so.

post #29 of 38
Quote:
Originally Posted by SweetCarolines View Post

I'd rather not make one big ball, even though you could. It'll take forever to defrost and slow you down. If I'm gonna store cookie dough I'd rather scoop them up individually and put them in a cater wrapped sheet tray, or just roll it and wrap it several times.

 

 

Sadly it defrosts rather quickly..know how I know..I tried to keep myself from eating the dough its that good. So I though I'd freeze it in a container as a huge log and that would slow me down. NOPE...lol

post #30 of 38

Two things.

1. Add more flour. Touch the dough if nothing stays on your finger you're good to go.

2. If the cookie is shiny its not done cooking. As soon as the shine is gone pull them.

 

 

If that doesn't fix it here are a few others.

9minutes is the amount of time it should at least take you to cook the cookie if its less than that your ratios are off

Try chilling your cookie sheet in between batches.

Leave dough in fridge in between batches.

If you are going to use your hands to scoop dough do it make a ball then put it in the bowl and put back in fridge.

More even cooking with parchment paper.

Cookie making is a science that took me about 6 months and 20lbs on my husbands waist line. lol

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