Chocolate Chip Cookies PROBLEM!!!?
I made 5 dozen & the first dozen were just baked and are MAJORLY thin!! What do I need to add so the other 4 dozen aren't weirdly thin like these???
The recipe is the one from the nestle choc chip bags
2 1/4 flour, 1 tsp. baking soda, 1 tsp salt, 1 cup butter, 3/4 cup sugar, 3/4 cup brown sugar, 1 tsp. vanilla, 2 eggs, 2 cups of choc chips
Comments
For now chill the dough, but if you add something to the dough you have made already, the texture will be not good...
Cookies don't like to be over kneaded.
Hum, yes as the other person said try to bake them in slow oven too, but as long as this recipe have egg that's not really the problem, but for now chill the dough and bake them in slow oven, is not a good idea to add something else to the dough, they will came out too hard, with a weird texture (even more weird than being too thin lol).
For me that recipe seems too sweet, I would put way more sugar in it, and has too much chocolate chips as well, that will make the dough to be too greasy and maybe is because of that the cookies came out so thin.
When I use that recipe, I always add an additional 1/4 - 1/2 cup flour. The dough should be a little dryer then that recipe calls for. I have had to use up to the 1/2 cup before plus a few extra tablespoons. The eggs are not always consistent in size when baking - thus more flour. Good Luck.
I've used that recipe forever -want a perfect cookie??? Tweak the recipe a little... Add about an extra 1/4 cup flour, use butter flavored crisco instead of butter, a little bit more vanilla and underbake them a little. Voila - the perfect chocolate chip cookie! Yum - Yum!!!
I bake a lot and for some reason this has happened to me too a few times, with no explanation. I use the same recipe every time too. I sometimes think the weather has a lot to do with it. I think this has only happened to me during the summer. Seems like winter cookies come out better. Can't figure that one out at all.
make sure when you're measuring out the dry ingredients, you measure it out exactly, that means when you do the flour, don't pack it, use something with a flat edge to scrape the excess flour off the top of the cup measurer, especially with the baking soda, it's a very powerful thing, that's why you need so little of it, scrape the excess off the top, but test the recipe first before you make any more.
And make sure you're using baking SODA and not baking Powder
hope this helps out
remember just try one batch of doing everything precise and exact before making all the other batches
i know this sounds like i'm sayin you are dumb or something but since i've done it myself i have to ask....did you do the recipe x5...usually the recipes are for a dozen. also are you making the balls of dough for the cookies big enough? i know u are trying for 5 dozen but ya gotta make sure they arent too small. worse comes to worse you have to make more but its better than thin cookies. also chill the dough for an hour or so it helps good luck
make sure you did the ingredients correctly, you can add some more flour start with 1/4 cup and go from there.
Oven could be too hot , if you chill the cookie dough it usually works out much better. your recipe looks fine , your butter may be to warm
i think of you quite need genuine egg for cookies, i assume you ought to attempt some thing like cornflour yet I wouldnt risk it. i think of one among you ought to sneak out the domicile by some ability good luck!
i would try to add more flour. also make sure you are using the correct flour. (self rising vs. all purpose)