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Chocolate chip cookies always turn out puffy

I use a hand mixer every time that I made them, and the cookies turn out too fluffy, perhaps cake-like. How can I adjust the ingredients to make it less fluffy and more crunchy on the outsides (but still soft in the middle)? I have a Kitchenaid Mixer now with a metro beater blade attachment, so I wonder if there will be a difference.

1 cup unsalted butter, room temp
1 cup granulated sugar
1 cup light brown sugar
1/2 tsp salt
2 tsps vanilla extract
3 large eggs
3 cups all purpose flour
2 tsps baking soda
3 cups chocolate chips/chunks

Less eggs? Less baking soda? Less flour? Please help! :)

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    1. For comparison, here is the Nestle Toll House recipe, which will give cookies that are less cake like and more like you are asking for.

      http://www.verybestbaking.com/recipes...

      You need more butter for that amount of flour, and much less baking soda.

      1. Google ny times cookies. I have had good luck with the recipe.

        1 Reply
        1. re: Monica

          +1, best choco chip cookie i have ever made.
          And i never ever use a mixer after adding the flour. Always by hand.
          http://www.nytimes.com/2008/07/09/din...&

        2. 2 eggs
          1 tsp baking soda
          2.5 c flour
          1.5 c total sugar - 1.75 if you really want it really super sweet (YMMV on what constitutes "super sweet")

          1 Reply
          1. re: CookingForReal

            Hm, I think I'll try this and a bit of everyone else's suggestions. Thanks!

          2. I use Nigella's recipe from her book Kitchen. The butter is melted for this recipe? Maybe that's the secret? My cookies are crunchy out the outer sections and a bit chewy to the centre.

            I use my kitchen aid to make the cookies...

            1 Reply
            1. re: Soyabean

              Yes, most/all blond brownies use melted butter.

              I think using a mixer will add quite a lot more air than most of us achieve with hand-mixing so I would try creaming with a wooden spoon. Just start with soft butter! I was using a mixer for everything but have had mixer-burnout (that's me, by the way; the mixer's fine), and have been enjoying low-tech baking. I would start with another, more traditional (=Toll House) recipe for comparison.