In a medium bowl add the flour, baking soda, and salt. But if you were to use melted butter with other recipes on my site, they might spread completely flat. and line a baking sheet with parchment paper or a baking mat. Those recipes have an adjusted amount of sugar and flour to compensate for the melted butter. I have several cookie recipes that call for melting the butter first. But generally speaking, you should be using “soft” (or room temperature) butter, not melted.ĭo this: again, it goes back to following each individual recipe exactly as written. This could be different depending on each recipe. This is a much more precise way to measure and could be the difference between a flat cookie and a perfect cookie! Most of the time, following a recipe exactly as written will give you the best results.ĭo this: if a recipe gives you measurements by weight (grams and ounces), always default to those measurements rather than measuring by volume (cups, tablespoons, etc). Too much sugar, butter, or too little flour.Ĭookie baking is a science that requires a delicate balance of ingredients and attention to detail. You can also pop a pan in the refrigerator as needed to cool it down in a hurry. This gives 2 of the pans time to cool down while the others are in the oven. Both of these options will give the cookie dough something to “grip” while baking, which will prevent overspreading.ĭid you know something as simple as using an already-warm cookie sheet can cause your cookies to go completely flat? The heat from the pan starts working before your cookies even make it into the oven, which means the fat in the cookie dough is melting (and spreading) before the baking process even begins!ĭo this instead: I have 4 cookie sheets that I rotate through while I'm baking cookies (2 pans go in at a time). In my experience, lining the cookie sheet with a silicone baking mat creates the exact same problem.ĭo this instead: scoop the cookies onto an ungreased cookie sheet or a cookie sheet lined with parchment paper. Greasing the pan only adds even more fat, causing the cookies to spread more. Greasing the PanĬookie dough (generally) has enough fat in it that there is no need to grease the pan. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Here are some common causes of flat cookies and how you can fix them. Combine flour, baking soda, and salt in small bowl. Everyone likes a different kind of chocolate chip cookie, and maybe cookies like this are your jam! This is a judgement-free cookie zone, people.īut if you're like me and prefer a little more volume to your chocolate chip cookies, there are some FAQs and answers below that will help you avoid the flat cookie issue. This recipe probably won't be one that is a repeat in our house, but that doesn't mean they're wholly bad. IMHO there is simply too much butter in this recipe, and the cookies just can't hold up. I felt like I had the best results when I used a dark cookie sheet with no liner, but they really all turned out about the same. I baked the dough from this Nestle Toll House Cookie Recipe every which way, and the cookies still came out flat and cake-y every time.
0 Comments
Leave a Reply. |