Whenever I make chocolate chip cookies I use the recipe on the back of the bag - my family loves these cookies- but they always turn out really flat I don't get it! I see cookies that are in diners or store made bakery cookies and they are not flat either!! Anyone have any suggestions?

This should help.

http://forum.cakecentral.com/cake-decorating-ftopict-36910.html

Thanks soo much!! I will have to try again and refridgerate the dough before baking!

I had made "those" cookies for a long time. Then after not making them for a long time I thought I'd make them again one day. All of the sudden I had the same problem you are talking about! I was SO mad. Every time I made them they turned out flat and I could not seem to figure out the problem. One day I realized that I was spraying the pan and "those" cookies are cooked on an "ungreased" cookie sheet! LOL Just when I thought I knew I couldn't be wrong. That's what I get for thinking!!
I hope this helps ya!


Kim

I stopped using that recipe forever ago because of that reason. I don't remember them spreading so thin when I was a kid. I will SWEAR the recipe or something has changed over the years because they are just a mess now!

What I have learned is ......

Shortening causes cookies to rise and butter causes cookies to spread.
Baking powder causes cookies to rise and baking soda causes cookies to spread.

I found this out when I came across an alternate recipe in a Nestle Cookbook. It's basically the Toll House recipe except trade shortening for butter and powder for soda. (think "Baking Powder Biscuits" that rise nice and tall with shortening and baking pwdr!).

(I've since created my own chocolate chip recipe that will make the Toll House people cry with envy! )