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Old 12-13-2012, 10:35 AM   #1
jesajane
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Chocolate CHip cookies

Anybody have any suggestions for improving my chocolate chip cookies. I'd like them to be fluffier/thicker. After they puff in the oven, thay always fall flat again. They taste good but I'd like them thicker.

I usually make them with all butter. Today I used half butter, half crisco. It helped a little, I guess.

Any thoughts?

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Old 12-13-2012, 10:38 AM   #2
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Re: Chocolate CHip cookies

add a tsp of corn starch, itll fluff them up and you can add more next time if you want them even fluffier. : )
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Old 12-13-2012, 10:39 AM   #3
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Brown the butter. It's heavenly b
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Old 12-13-2012, 11:03 AM   #4
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Re: Chocolate CHip cookies

To make them fluffier- do you mean more cake like? Use applesauce in place of some of the butter.
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Old 12-13-2012, 01:04 PM   #5
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Re: Chocolate CHip cookies

if you mean so they don't spread as much...chill the dough first
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Old 12-13-2012, 02:38 PM   #6
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Re: Chocolate CHip cookies

They do spread ok. I guess ultimately I want there to be more to the cookie. They fall flat after they cool, so that they are thin with big lumps of chips.
I think i will try the corn starch and/or applesauce. Browning the butter sounds good. Does it help with the final product's consistancy?
Thanks for the suggestions!
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Old 12-13-2012, 02:39 PM   #7
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Re: Chocolate CHip cookies

Oh, I read that spreading thing wrong. I would be game to try that too.
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Old 12-13-2012, 02:49 PM   #8
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Re: Chocolate CHip cookies

Butter has a lower melting point than shortening which is what the pp is referencing with "spreading". The butter ments causing more spreading thereby a flatter cookie. You can use butter flavored Crisco to get the taste and puffiness you are looking for. Alton Brown has a recipe for a "puffy" cookie that is readily available online.

edit: This will help you understand how to adjust a recipe to get different texture.

http://www.arctos.com/cookies/index.html
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Old 12-13-2012, 05:10 PM   #9
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Re: Chocolate CHip cookies

Quote:
Originally Posted by jesajane View Post
Anybody have any suggestions for improving my chocolate chip cookies. I'd like them to be fluffier/thicker. After they puff in the oven, thay always fall flat again. They taste good but I'd like them thicker.

I usually make them with all butter. Today I used half butter, half crisco. It helped a little, I guess.

Any thoughts?
I had the same problem for a couple of months. My cookies always came out good then all of a sudden this past summer they were always coming out flat and I wasn't sure what happened. But I finally figured it out how to get mine to come out good again. I added a bit more flour, and I rolled the cookies in balls instead of flattening them. Those were the main things. I'm not sure if the temperature/elevation/type of oven had something to do with it, but I use the Betty Crocker recipe (I think) with slightly more flour now, and I make them in a slightly different order. I usually mix the egg first, then add the butter (which must be either room temperature or softened - not hard, or all liquid) & sugar and mix, then add flour & baking powder, then add chocolate chips. Roll in balls. I can usually tell now by the consistency of the dough whether or not they are going to turn out - the dough shouldn't stick to my hands or be a challenge to roll into balls.

I use:

1 egg
1 stick of butter
1/2 C brown sugar
1/4 C white sugar
1 & 1/3 C flour
1/2 tsp baking powder
1 C chocolate chips
(can add vanilla too, I don't bother adding b/c it's expensive so we don't always have it on hand)

Last edited by mel j; 12-13-2012 at 05:15 PM.
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Old 12-13-2012, 05:20 PM   #10
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Refrigerating the dough overnight helps keep them from flattening out so much.
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