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Dec 11, 2006 07:18 PM

Help...puffy chocolate chip cookies

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:

    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.

      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.

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