DESIRED
Okay-I need help! I can't be a successful mother if I can't even make chocolate chip cookies and I've exhausted all my ideas!! please save me from my failures-share your secrets-help me rise above my weakness! So, here's the deal: I CANNOT make chocolate chip cookies that are nice and fluffy (this problem has only occured since I got married..not sure why). I have done everything! I've tried different recipes but now only use Tollhouse recipe because, face it, they taste the best. I follow the recipe to the LETTER and sometimes even chill the dough first to help them stay firm. All goes well, they look delicious and beautiful in the oven, but a few minutes after they come out of the oven they fall and turn into these flat, wimpy, non-cookies with large half-melted lumpies where each chip is. I HATE it!! so, how do I get beautiful cookies?!?!
ACTUAL
9 comments:
don't use butter or vegiiee oil. Use crisko, you know in the tub. good luck, I really can not make any treats either. I gave up on making cookies.
First and most important thing to remember: kids care much more about having cookies, and having them taste good, than they do about how they look.
Although noted widely noted for my culinary skills, my cookies occasionally get good reviews. I like the Nestle's recipe, too. I use sick margarine and not the new soft stuff. And, most importantly, I add additional sugars and flours - in the same proportions, roughly as the recipe calls for - until the dough seems to have the right consistency. This is usually at least an extra quarter cup of each. It can be even more at times, although you don't want the dough too 'stiff'. Experimenting will be best.
But never forget, the presence of a cookie is much more important than the shape of the cookie!
Good luck. And feel free to send any extra samples this direction.
That previous comment, second paragraph, should read "Although not widely noted...". Sorry about getting carried away with the "noted-s".
The trick to fluffy cookies. Heck I don't know. If I wanted cake I would make a cake, If I want a cookie, I makes me a cookie.
What you need to do is get a good ol' box of Betty Crocker and make yourself a cake.
Now if you want real cookies you do it this way.
1) are you using old flour, believe it or not the gluten does not work properly when using old flour.
2) are you using white sugar and brown sugar? Your recipe should call for both.
3) Julie is on crack. Don't use the stuff in the tub, use the butter flavor sticks.
4) if you want crispy cookies (which are always better) use butter, otherwise use margarine.
5) do not ever use milk chocolate in your cookies. semi-sweet is the best
6) if they still don't turn out. let me know.
So like I am far from on CRACK, its called not enough sleep here people. what I meant is, its called SHORTNING. My mother uses shortning and makes great cookies. At least some one in my family knows how to make cookies. I say just go to sams or walmart and by cookie dough. good luck!!
alright, I have a full recipe for you with great instructions, actually pulled this one out today. This is for the cake like brownies, I like to call them the fluff. I prefer mine chewy, but I have a recipe for each type just in case.
1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
Shawn, you might think that you know how to cook, but we all know that LINDA does all the cooking!! Do us all a favor and make those cookies and bring them on over!!
just for the record, i like my cookies fine, but if i'm gonna give them to someone, i like them to look good. i'll try the recipe and report.
Melissa,
I have had the same problem. Maybe it's the Houston humidity. Right now I have been 1/2ing the butter on the Toll house cookie recipe. (I'm not a fan of shortening, but maybe I'll try 1/2 and 1/2.)
Maybe we need to do a home school scientific experiment on toll house cookies.
Want to help?
Mom Oehring
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