ISO: ISO: What can I do to make these chocolate chip cookies better next time? ' Puffed up

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dawnnys

Well-known member
too much, cake-like instead of crispy. Same recipe, new oven, not happy with results.

I greased the cookie sheet, which, if anything, would've made them spread out more. They look like golf balls. Here is the recipe:

1 cup shortening (I used 1/2 cup Crisco, 1/2 cup margarine)

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

Cream together above ingr and add:

2 cups flour

1 tsp baking soda

1 tsp salt

Stir in 12 oz choc chips (I used chips that were a swirl of milk choc and caramel flavors).

Drop by tablespoons and bake 10-12 minutes at 375. Should not look like golf balls. :eek:(

 
I think the shortening helps it stay in the same shape, baked, as it was when you dropped the dough.

Have you had different results with this recipe? If so, is it possible that you overcreamed the shortening/margarine/sugar mixture? That woulda aerated the dough, making it more cakey.

Here's a trick for puffy cookies - when the cookies are done, as soon as they come out of the oven, rap the sheet on the counter, so that the cookies deflate. It think it would really help to get rid of cakey-ness.

 
I don't think so, but maybe. Never really had different results with

any cookie I make - they're always a little puffy and cakey, which I don't mind, but these were even moreso. Maybe the fact that I used large eggs instead of medium?

Also, I didn't melt the shortening this time, and I was reading over your, Meryl, and Cathy's posts/discussion about this when you were making cc cookies. Maybe if I had melted the fats, they would've been denser. They're still good, just wierd texture. Thanks!

 
FINally, after a string of problems, we ended up with

a Kenmore 94212 with a warming drawer and hidden baking element so you can use it as a steamer. Coil tops, because I couldn't find a smoothtop that had everything I wanted - biggest problem was that I wanted a small burner in the front.

Very nice customer service, but almost every conversation involved getting routed to the US by way of China, so it made for a bit of a communication problem. Nothing local.

I think I like it, although when I use the burners the top of the stove gets VERY hot, which I think is not right... if it keeps doing it, I'm calling to see if someone should come look at it.

 
When this happens to me I take a glass and gently press each cookie down a little. Comes out

the way the kids like it - chewy but not too crispy or cakie either. I think its the shortening that makes the cookie cakie. (cookie, cakie?? sounds like I can't talk.)

 
Spoon and shake. If I did have too much flour, would that make them puffier, or denser?

I was careful to spoon into the measuring cup. Thanks though.

 
I tried this for the first time yesterday. it worked. I made the best choc/white choc chip cookies

I like the big bags of Ambrosia chips from Costco and used their recipe on the bag and doubled the "home use" recipe, using 1/2 butter and 1/2 crisco. They were really great and the banging trick deflated them, but not too much---just so they didn't look cakey. I tend to overbake cookies/cakes because I do not like anything dough-ey or seemingly undercooked. So, I had to restrain myself from leaving them in "just another minute" which always turns into minutes because I forget. I brought them in for my boss's birthday today.

 
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