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Jan 19, 2014 11:38 PM

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.

      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.

        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.