H 
Okay I'm making a batch of Chocolate Chip Cookies and they're flat as a board!! When I take them out of the oven they have a nice dome and are a little poofy. When they cool they're as flat as a board. Does anyone know why. There is only baking soda along with the flour and other ingrediants no baking powder, although did put in a little bit after two batches and it didn't help either. Any Clues?????
Kat
Baking soda causes cookies to spread. Butter causes cookies to spread.
Baking powder causes cookies to rise. Shortening causes cookies to rise (think "biscuits").
The baking soda thing may not be totally scientific, but it's an observation I've noticed after years and years of cookie baking ..... the diff between baking soda and baking powder cookies.
Are you following the Toll House recipe? I think that one has only baking soda in it and not baking powder. But it could be that your cookies are too hot. Try refrigerating them a bit then put them in the oven and they wont spread as much. If that doesnt work your b.soda could be bad.
Are you using an insulated "air bake" type sheet pan? Those typically cause the butter to spread too fast and flatten a cookie.
The Toll House recipe always spreads. I use butter that's not too soft and once I put the dough on the cookie sheet I pop them in the frig. while my other cookies are baking. They won't spread as much.
Jacqui
I used to bake perfect tollhouse cookies and then suddenly encountered this problem. I tried refrigerating the batter, using harder butter, air bake pans to no avail. Then I hit the internet and discovered that I was not measuring the sugar EXACTLY (I'd baked them so many times, I just wasn't being careful any more). Too much sugar will cause them to collapse. Next time I measured the sugar precisely and also added 1-2 tbsp extra flour. They came out perfect.
oh here's a link, I don't know if it's the one I originally used to get this info, but it has good tips
http://www.preparedpantry.com/printable2.html
also
http://allrecipes.com/HowTo/Perfect-Cookies/detail.aspx
which offers this tidbit among others:
If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.
From www.verybestbaking.com
Topic/Question: Avoiding Flat Original NESTLÉ TOLL HOUSE Chocolate Chip Cookies
Answer:
- For best results, don't omit the nuts, but if you do, then add 1 to 2 T extra flour.
- Soften butter at room temperature just until it yields to light pressure. If softening butter in the microwave oven, microwave one stick of cold butter on defrost (30% power) for 10 to 15 seconds. Check, let stand. If not soft enough, rotate butter and microwave 5 to 10 seconds longer. Butter should soften just until it yields to light pressure.
- When using margarine, do not soften. Use directly from the refrigerator. Use a good grade of margarine; avoid tub and light margarines. Don't overbeat.
- Use ungreased baking sheets.
- Allow baking sheets to cool between each batch; baking sheets may be chilled briefly in refrigerator or freezer to hasten cooling between batches.
- Wipe baking sheets clean of grease between batches, or wash and dry baking sheet.
- Add 1 to 2 T extra flour on humid or rainy days, if desired.
- Allow cookies to cool for 2 minutes
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