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Chocolate chips cookies disaster!

post #1 of 38
Thread Starter 

Hello,

 

I have made chocolate chips cookies twice, first one wasn't that bad, although they did not grow as i want them to, second one was a disaster! they grew and melted down. They even looked like fried eggs, that's how flat they were. They tasted really good but looked horrible.

 

What do you think might have caused this problem? I thought it was the whether as it was really hot and humid or maybe because they needed more flour or less butter. what can I do next time to avoid this? I like this cookies like Chip Ahoy cookies, big and hard.

 

Thank you :)

post #2 of 38

There's a lot of different things that could have happened. Did you cream the butter until it was "fluffy?" If so, this could possibly be a reason why the cookies spread so much. Creaming butter and sugar until it's fluffy is good for cakes but when you're making cookies, you want to cream it until it's incorporated but still looks "pastey." This will help the whole cookie dough stick together. Chilling the dough before baking will also help the cookies from not spreading too much. In fact, I just learned in school that cookie dough is better to be made at least 24 hours ahead of time before baking because then all of the flavors can develop together. The temperature of the oven is another factor. If it's too hot then the outsides will be crisp but the middle will probably be raw. If it's too low then your cookies will most likely spread too much. HTH? 

post #3 of 38
I bake cookies with bread flour, they bake taller. I also use part butter, part shortening. Shortening stops the severe spread of butter cookies.
post #4 of 38
Quote:
Originally Posted by karess View Post
 

In fact, I just learned in school that cookie dough is better to be made at least 24 hours ahead of time before baking because then all of the flavors can develop together.

 

I once worked with a chef who absolutely REFUSED to bake cookie doughs that were made the day of. Even with fresh cookie dough that had been sitting in the fridge for two hours, he'd tell the front of the house that we were out of cookies.

 

karess is right, don't cream your sugar and butter too much. I stop when I no longer see any butter. Using butter that's at room temperature helps. Over-mixing goes for all the steps of making the cookie as well. Don't wait around until all your eggs are completely, 100% incorporated. Just go ahead and add the flour. Obviously you DO want everything incorporated, but don't overmix or your cookie will flatten. Use a spatula to scrape the bottom of your bowl often to help the process along. When I add the chocolate chips I only leave the mixer on for a second or two. You don't want to break them and you don't want to over-mix, either.

 

Then I take my batter out of the bowl and evenly incorporate the chocolate chips by hand (threre's always that ball of batter that gets wrapped around the paddle and doesn't get any chocolate chip cookies).

 

Roll your dough into little balls and refrigerate (scoop or weigh each one so they're all the same size and bake at the same time). Take them out of the fridge and bake them when they're cold. I find that greasing the bottom of my sheet tray tends to make the cookies spread too much, too, so I use parchment paper instead. Stack two sheet trays together if you can, to avoid overcooked bottoms.

 

Good luck! Chocolate chip cookies were the first thing we baked in culinary school. When our chef told us that we'd be working on chocolate chip cookies we all snickered. "I got this. I've been making chocolate chip cookies since I was a kid. This is a waste of time," people kept saying. Some guy even said that only an idiot could mess up chocolate chip cookies.

 

Guess what? We ALL failed. In fact, our very first practical weeks later was on chocolate chip cookies (among other things) and several of us would come to school on Saturday mornings so we could practice making them. Some people even failed the practical because they didn't practice enough and their cookies flattened.

 

Chocolate chip cookies, man. Chocolate chip cookies and biscuits. OMG, you'd think they'd both be so easy. Big fat NO.

"Life itself is the proper binge." - Julia Child
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"Life itself is the proper binge." - Julia Child
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post #5 of 38
Thread Starter 
Lol thanks for sharing. All make sense now icon_wink.gif
post #6 of 38
Thread Starter 
Can I just make one big ball and put it in the fridge? And do i need cover the dough with plastic wrap or in a bowl?
post #7 of 38
I put mine in airtight containers. Plastic wrapped bowls work too, but be careful if there is something with a strong smell in your fridge because the dough will absorb odors.
post #8 of 38
I'd rather not make one big ball, even though you could. It'll take forever to defrost and slow you down. If I'm gonna store cookie dough I'd rather scoop them up individually and put them in a cater wrapped sheet tray, or just roll it and wrap it several times.
"Life itself is the proper binge." - Julia Child
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"Life itself is the proper binge." - Julia Child
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post #9 of 38
Thread Starter 

how's the dough suppose to look like? is the constancy supposed to be so stable that could even be knead? or in between?

post #10 of 38
Thread Starter 
700

Just wanted to share this photo of the ones I made today. This time they kind of wanted to melt down in the middle for some reason. They are really soft in the middle and harder in the edges.I did make the dough yesterday about this time. They do look better than the ones I've made previously but still don't get the shape I want (big and hard)
Edited by cakelove2105 - 9/20/13 at 1:08pm
post #11 of 38
If you don't like the way they turned out, Turn your oven down a few degrees. That way, the dough can bake properly in the middle without the edges getting too crunchy.
post #12 of 38
Thread Starter 

That's what I thought. I did for the last ones but they ended up melting whole.  I thought might be because I put a lot stuff in the dough in addition to the chocolate chips. Or maybe the chocolate I chose was not appropriate or maybe expired. :( dont know what else

post #13 of 38
post #14 of 38
Thread Starter 

Thank you :)

post #15 of 38
They spread so much because of the amount of fat in them. Add a couple of tablespoons more flour, or you can try the following trick: scoop out dough into balls and chill several hours, heat oven to 50 degrees higher than recipe calls for, stick cookies in oven and lower temp, check cookies about 3 min. before recipe says.

The higher temp will cause the outside to crust up and form a "shell" before the cookies have a chance to spread.
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Plank.
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