Any bakers out there that can 'splain to me what happened to my cookies?

L

lisainla

Well-known member
I've made this recipe many times. The original calls for 1 cup sugar, but I usually cut it back to 3/4.

Typically, the cookies spread a bit, but are still somewhat puffy, but not cake-like. I usually bake them on a metal sheet with parchment paper.

Today, I cut the sugar back to 2/3 cup, and baked on foil-lined sheets cuz I had no parchment.

The cookies are very cake-like, and barely flattened or spread at all. Could the lesser amount of sugar cause that dramatic of a difference?

I used the following recipe:

3/4 cup butter

2/3 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

2 cups choco chips

Cream butter and sugars. Add eggs and vanilla to incorporate. Add dry ingredients, then chips.

Scoop by Tbs onto sheet and bake at 350º for 8-10 minutes.

 
I think the sugar and the foil made a difference. If you were successful the

first few times, why did you change? Not being critical, just asking.

 
I'm guessing the foil is the culprit, only because I've driven myself crazy trying to bake lasagna

or turkeys in those disposable foil pans, which leave things raw and burnt at the same time. foil does things to heat that I don't understand.

When I've been out of parchment I've used waxed paper successfully. The cookies might stick a little but they bake up the same as with parchment.

My friends swear by those newfangled Silpats, but I just stare at mine, put it away, and break out the parchment.

 
I have truly used my silpats a million times for cookies and love them....

Ocassionally I have trouble with spreading cookies but not that often. I swear by my silpats and have certainly gotten my monies worth out of them.

Now there are a lot of other variables that may be the reason that one person is successful with them and not the next person. Maybe the type of oven, maybe the weather that day, the elevation, the type of butter used, on and on......

 
It's just about that time, too, Michael! I've been making up my Christmas goodie list.....

And plan to buy a 50lb bag of C&H on my next run to Sam's. I found some great tins for $1 each for fudge and some really cute little boxes and such. I'm gearing up for some serious gift making.

 
Not anymore unless I'm giving food away, then it's the most practical...

Bless me Father, but I've already done my penance. When I first started catering I offered food to be delivered with reheating instructions. Lots of foil pans, lots of those catering trays with the plastic domes that never fit, too much driving, not much money. Never again!

 
barbara, you're right. i loved 'em in the north but hated 'em in the mountains. should probably

blame myself instead of the silpats. certainly prefer them to nothing at all.

 
Joe, I usually use waxed paper as a back up, but that got used up by fuse bead projects. And silpat

Silpats - there is something about them that I just don't like. I know they are food grade (silicone?), but they just seem weird to me.

 
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