Q&A: Problems with baking chocolate chip cookies, someone help?

Question by signalfire: Problems with baking chocolate chip cookies, someone help?
Yesterday I was making double chocolate chip cookies and my problem is this, everytime I make them and put them on a cookie sheet, they stay the same way as when I placed them on there. They look like clusters rather than spread out, flat cookies. They’re really good tasting, but they don’t look like a normal chocolate chip cookie.

I followed the recipe accordingly the only thing I substituted was the butter, I used margerine. It’s with wheat pastry flour. The recipe didn’t call for baking powder, could that be the problem?

Best answer:

Answer by lulu
it could be, but not all cookies turn out the same as long they are eatable they are fine.

Know better? Leave your own answer in the comments!

  1. charc72042 says:

    Typical whole wheat chocolate chip cookie ingredients are:
    Photo: http://www.cookiemadness.net/kawholewheatforblog.jpg
    3/4 cup margarine
    1 cup white sugar
    1 cup light brown sugar
    1 1/2 teaspoons vanilla extract
    2 eggs
    2 cups sifted whole wheat pastry flour
    1 cup all-purpose flour
    3/4 teaspoon baking soda
    1 teaspoon salt
    2 cups semisweet chocolate chips
    1/2 cup chopped walnuts (optional)

    Regular chocolate chip cookies:
    1 cup butter, room temperature
    3/4 cup granulated sugar
    1 1/4 cups brown sugar, firmly packed
    2 eggs
    2 teaspoons vanilla extract
    2 1/2 cups all-purpose flour
    3/4 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 to 3 cups semisweet chocolate chips

  2. Wedge says:

    You will get more of a spread with your cookies if you use butter instead of margarine but part of your problem lies with the type of flour you are using – wheat pastry flour does not work the same in cookies as all-purpose flour does – it is a bit stiffer thereby making your cookies keep the same shape after baking as before. If they taste good though, I wouldn’t worry about it unless you are going for look.

    Original Nestlé Toll House Chocolate Chip Cookies

    This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

    Estimated Times:
    Preparation – 15 min | Cooking – 9 min | Cooling Time – 15 min cooling | Yields – 60


    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    1 cup chopped nuts

    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

    BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

    PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

    * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

  3. Mackerel & Cheese® says:

    Don’t use pastry flour. It’s got more gluten in it and won’t let the cookies spread out. Use all-purpose flour.

  4. phrog_1975 says:

    the problem is that margarine is based with vegetable oil butter is milk fats and dose not break down.Unless you’re trying to make them low cholesterol stick with butter also don’t over mix them use your hand to mix the dough the mixer incorporates air making the batter creamy and will cause the batter to become runny

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