Choc. Chip Cookie MELTDOWN

[tperes]

I have been using the same recipe for about 6 years. No problems, until the last 3 times I have tried to make ccc's, they end up flat, w/ crunch edges, and all the chips in the middle.

It's not my pan, the flour is fresh, I tried my oven and the toaster oven. My sis says she sometimes has that problem, but doesn't know what it is either.
My boyfriend is very "particular" about his CCC's.

Any suggestions? Or tried and true recipes????????????????????????????

THANKS!!!!!! http://www.cookinglight.com/bbs/smile.gif

[SoCal]

Here is a link to a recipe Mamasue posted (hope you don't mind Mamasue?). They have gotten rave reviews!
http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20010301-1-002408.html

[JulieM]

There are folks on this board that are far more qualified to answer this question, but I'll give it a try. My suspicion would something to do with the butter or margarine that you are using. Have you made a change? Also, you might try chilling the dough for 20 or 30 minutes before baking.

[Leonard]

I have a problem with "flat" chocolate chip cookies everytime I bake them. I use the Nestle Toll House recipe on the bag. I have an oven thermometer, use fresh baking soda and fresh flour. I don't overbeat the batter. In other word, I do everything Nestle has suggested. I finally discovered what the problem was. My butter was "too soft". Now I don't let it sit out for so long. My cookies are definitely much improved. Hope this helps.

[GayeC]

I use the Tollhouse recipe on the chocolate chip bag but with 1/2 butter and 1/2 Crisco. The cookies are always nice and puffy and taste great (no shortening taste).

[tperes]

Thanks for the suggestions. I was using butter-flavored crisco (which I am ashamed to admit), but I may switch back to butter,and not let it sit out too long as
Leonard suggested.

The recipe that Mamasue posted (via SoCal!)
looks easy enough. Thanks for the advice.
http://www.cookinglight.com/bbs/smile.gif

[gobluem82]

I'd had the same problem--I suspect the margarine manufacturers are adjusting their formulas. Anyway, my cookies have not spread out nearly so much since I started using the Silpats mat on my cookie sheet. Parchment paper would also work; if you don't have either one, try using an ungreased cookie sheet. They may be harder to get off, but they won't spread out so much.

[Jewel]

I've had this problem for years. I always loved the Toll House recipe, but every time I make them they spread too much. I've always had to add an extra 1/2 cup of flour to the recipe and they seem to hold up better with no change in the taste.

The other thing I read is that butter has a lower melting point than shortening, so if you use butter the cookie dough will melt faster and spread. If you use butter Crisco, which has a higher melting point, the cookie dough will stay 'set' longer and start to cook before it spreads, and your cookies will stay firmer and taller with no change in the taste. I use butter Crisco now, and still increase the flour by 1/4 to 1/2 cup and I have had better luck! http://www.cookinglight.com/bbs/biggrin.gif