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Help...puffy chocolate chip cookies

  • j

Every time I make chocolate chip cookies, they come out puffier and thicker than I would like. I use the standard Toll House recipe. Last time I melted the butter and then refrigerated the dough, but that didn't make flatter cookies. I also tried lowering my oven temp so the cookies had more time to spread, but I ended up with burnt edges and undercooked-looking middles. I substituted more brown sugar/less white, tried baking powder instead of soda, and nothing is helping. My ideal cookie is the flatness/butteriness of Tate's packaged choc chip cookies, but I would be very happy if I could just get mine flatter! Any advice? Thanks!

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  1. That's so funny, because I've used the Toll House recipe for years and mine have always come out flat and crispy, which I don't like!! I'm always searching for a chewier, fluffier recipe! My mom's friend, who also makes the Toll House recipe, actually raps her cookie sheet on the oven when she takes them out just so they will fall a little bit. You might check out this link which explains how you can get the three different kinds of chocolate chip cookies, thin, puffy, and chewy: http://www.foodnetwork.com/food/show_...

    1. This is a link to Alton Brown's "the thin" chocolate chip cookie recipe. If you like Tate's cookies, this should be close to what you are looking for.

      http://www.foodnetwork.com/food/recip...

      1. Thanks for the Alton Brown thin cookies link. I've heard of those and will try it...interestingly the most significant difference between these and Toll House is that the thin recipe calls for 1/2 the egg and adds 2 ounces of milk. I'm not making these until the weekend, but I'll let you guys know what happens. Any other suggestions are still welcome!

        1. It sounds like perhaps you might be using a bit too much flour. The butter/flour ratio is usually what makes my cookies thin and crunchy or thick and fluffy. Do you measure the flour into a cup with a spoon, and then scrape off the excess on top? If you're just scooping the flour straight into the cup you might be packing it down too much and ending up with a higher ratio of flour to butter.

          1. Try a different recipe, for starters - the Toll House recipe is not the be all and end all, other recipes may work better for you. Excercisetoeat has a good point about the excess flour. Your dough's consistency will change if you melt the butter as opposed to creaming softened butter - it's not the same thing, and will affect the texture adversely.

            I've had good success with a recipe out of Chocolatier magazine (is that still around??) that had you refrigerate thoroughly before baking, and make small cookies. I've also used recipes that had oatmeal, processed to finer texture, in them, and those turned out nicely crunchy and flat.

            Also, take a look at your pans. Darker pans actually absorb the heat and give more even browning - have had better results than those shiny aluminum pans, in general. Remember to turn your cookies halfway through the cycle for more even browning, unless you are lucky enuf to have a convection oven!

            1 Reply
            1. re: Seldomsated

              That's funny, I find that darker pans brown way too quickly on the bottom. Maybe it's just a matter of what you're used to.

            2. -refrigerating the dough would have the opposite effect from what you're probably looking for - the cookies will spread LESS if you use cold dough, yielding a taller, thicker cookie.

              -more brown sugar = a chewier cookie; again, the opposite of what it sounds like you want.

              -i too have been told about tapping the pan right when you take it out of the oven, but haven't tried it as i like my cookies to be thick and chewy; but hopefully that technique will help your cause!

              1. I agree with the above, mine used to come out fat and floury - I tried using less flour than the recipe calls for and greasing the pan - this seems to let them slide.

                The recipe I use now is:
                8 oz sweet butter at room temp
                1 cup firnly packed light brown sugar
                1 cup firmly packed dark brown sugar
                2 large eggs
                1 tbls vanilla extract
                2-1/3 cups flour
                1 tsp baking sode
                1 tsp salt
                2-1/2 cps choc chips

                Cook at 350

                Cream butter and sugar 2 minutes until light and fluffy. Continue to mix slowly addition brown sugars and beat until light and fluffy. Add eggs 1 at a time, then vanilla mix until incorporated, Fold in dry ingredients including choc chips.
                Form dough into 1-1/2 balls put on non stick cookie sheet and bake for 8 - 10 minutes.
                Remove and cool.

                I have given this to many people and it is really good.

                Enjoy.

                1. Baking Illustrated has two chocolate chip cookie recipes: thick and chewy and thin and crispy. I find that both deliver perfectly as promised. The thick and chewy are not "fluffy" like the toll house cookies; they are dense and chewy (my fav. kind). The thin and crispy are just that, also delicious.

                  1. Just wanted to say thanks to everyone for the suggestions. I made the Alton Brown thin cookies last night and they came out exactly as I had hoped...thin, crispy and delicious. If they had been a little darker in color they could have been mistaken for Tate's!