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why did my chocolate chip cookies turned cakey

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Drop cookies
Ingredients
Softened butter
Castor sugar
Egg
Vanilla essence
Flour
Chocolate chips 115gm
115gm
1 no lightly beaten
5ml
175gm
175gm

Method
Cream butter and sugar until pale and fluffy.
Beat in egg and vanilla essence.
Sift the flour over the butter mixture and fold with the chocolate chips.
Drop tablespoonfuls of the mixture on the greased baking sheets it should fall of the spoon easily with the sharp jerk if not use another spoon to scoop it off.
Leave plenty of space between the cookies to allow for spreading.
Flatten each cookie slightly with the back of a fork keeping the shape as even as possible.
Bake at @ 180C for about ten minutes or until golden.

Drop cookies
Ingredients
Softened butter
Castor sugar
Egg
Vanilla essence
Flour
Chocolate chips 115gm
115gm
1 no lightly beaten
5ml
175gm
175gm

Method
Cream butter and sugar until pale and fluffy.
Beat in egg and vanilla essence.
Sift the flour over the butter mixture and fold with the chocolate chips.
Drop tablespoonfuls of the mixture on the greased baking sheets it should fall of the spoon easily with the sharp jerk if not use another spoon to scoop it off.
Leave plenty of space between the cookies to allow for spreading.
Flatten each cookie slightly with the back of a fork keeping the shape as even as possible.
Bake at @ 180C for about ten minutes or until golden. in my kitchen aid margaren and caster sugar was creamed till pale and light

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  1. Your recipe didn't post correctly but if you used margarine instead of butter, that could do it.

    1. In my experience, if you mix the flour up too much into the butter/egg/sugar mixture, it can make them thick and hard on the outside. You want it to be just folded in, but since your recipe says that already, I'm thinking this probably isn't the problem.

      I've never used margarine, only butter. So that might be it too, like chowser said.

      1. it might be the proportions of the flour, butter, egg and sugar. i prefer moist chewy cookies versus crunchy cookies so i normally cut down on the sugar. i don't know the proportions of your recipe here, but i wonder if there is too much flour and egg compared to the butter and sugar? it also doesn't call for a leavening agent, so i suspect the bulk of the cakeyness comes from the egg. butter tastes much better than margarine, but i don't think there is a textural difference when using either. for chocolate chip cookies, (or other cookies in fact) i go with the classic toll house recipe (with the sugar cut in half or remove 1/3).