Every time I make chocolate chip cookies, they come out puffier and thicker than I would like. Subscribe to our newsletter to get the latest recipes and tips! Combine dry ingredients, then add to wet ingredients. I am a total newbie and tried to make some brown butter sugar cookies and I added half a cup extra granulated sugar. Cookie dough freezes beautifully. I have been making a lot of cakes recently from mixes for a cake decorating class I am taking. 1/4 teaspoon ground cloves. Hi Tracy, It would take some additional recipe testing for us to confidently suggest adjustments. What would be better to keep the cookies dairy free? Reducing sugar will affect how the cookies bake (as well as the flavor, of course). When I was older, I asked her for her recipe. Hi! I am trying now to bake your chocolate chip oatmeal cookies now for a while. salted caramel pecan chocolate chip cookies, How to Properly Measure Baking Ingredients, 5 Cookie Baking Tips to Improve Your Next Batch. My mother in law is telling me that the only reason my cookies are coming out flat (the last two batches are pancakes and usually this recipe is great and I have no issue getting lofty cookies), is that I have bad flour. Based on my research, the problem is usually caused by oven temperature but I have an oven thermometer and the temperate is the same as it’s always been. So, they probably came out of the oven too brown and too hard. If you still notice that your cookies are spreading, another thing you can do to help cookies keep their shape, is increase the heat 10-25 degrees higher than the suggested temperature on the recipe. My cookies didn’t spread but instead fell when they were cooling after coming out if the oven. Mine did not "Puff" up and I had bought a brand new can of baking powder to do my Christmas baking, so that was not the problem. They were fine and then one day they just became so chubby and puffy. Chill until firm. But they taste like they are not really baked, they have little wholes and after baking becoming flat and pretty dark. If the word “sifted” is listed after flour, sift it after measuring. 66.4k members in the bon_appetit community. Doing so leaves you with excess flour in the cookie dough. Thanks for your reply. What am I doing wrong I tried now 5 times. If the word “sifted” is listed before flour, you sift it before measuring. Oh no – we’ve all done that before! I realized this after I baked the first batch and had a big puddle of mess. Most cookie recipes specify all-purpose flour, which is a medium … Let us know what you try! Hi thanks for the tips on the cookies. I am furious that I spent the money and all the time it takes to prepare cut out cookies on this recipe. Bring the dough to room temperature before baking. My best batch of cookies ever!! A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! These are terrific! Thank you so much! Required fields are marked *. Would it be OK if I decrease the amount of butter ? My chocolate chip cookies have a greasy flavor and although it is not disgusting at all, it is a bit discouraging to continue eating. That worked like a charm! I use the standard Toll House recipe. I have found that using airbake cookie sheets with parchment paper are the only way to make sure that they stay chewy (aside from a solid recipe). Do you know what causes that? Hi Beverly, You don’t need to sift flour unless a recipe calls for it. However as soon as I take them out they fall in height. i made pita bread for the first time tonight, and while the first one puffed up nicely, the rest of them got a couple of air bubbles but not the dramatic puff-up. My husband has already snatched three! Hi Amanda, which cookie recipe are you making when this happens? Hi Claudia, cookies will (or won’t!) I used dark. How to Fix it: As long as the cookies are not tooth-breakingly hard or raw, you can still enjoy them. I will try your spritz recipe, then go from there. Any ideas on how to keep them nice and puffy as they cool? What you want is a consistent cookie that is easy to make and turns out every time (and one that is delicious!) I use margarine. Hi Kiki, I usually shape cookie dough balls by hand and recommend it for most drop cookies. I use a cookie scoop for oatmeal cookies because the dough is usually sticky and textured. If the recipe calls for one cup of flour, sifted– then you sift it after measuring. Hope the tips in this post are helpful! Makes 2 dozen. Flattening the scooped-out cookie dough does seem to make a difference. I know. Or I was thinking of adding 1/2 cup more sugar to original recipe, would that cause spreading? I hope this helps! Here's my (BFFs) recipe, very chewy, and no egg. Should I be using oil? The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. If your recipe calls for 1 cup of sifted flour, you sift the flour before measuring. Be sure you are using real butter (not margarine, or buttery sticks) and that if the recipe calls for room temperature butter yours isn’t too warm. Hi Colleen, If a recipe calls for butter it is best to use real butter and not margarine or oil. I been baking your soft chocolate chip cookies lately but I wanted to make them thicker and this helps !!!!! I need my cookies to be dairy free so I substituted the margarine for the butter. These cookies are insane. Hi Terese, We actually have a blog post with all of Sally’s cookie tips and a section just for this! Then I checked my oven temperature with an inexpensive oven gauge.. It was 35 degrees off! What do you think? What can I do to prevent this? My cookies ALWAYS spread. Ugh. Favorite Answer Try reducing the oven temperature 25 degrees. Do not scoop the flour out of the container/bag. So glad that worked out for you! Use all butter or half shortening and half butter or all butter. And if I do will it compromise the taste of the cookie. They were delicious, but I need a chewy cookie. And it at least shouldn’t be the … I doubled the entire recipe for the thumbprint cookies, chilled it overnight and then realized I didn’t double the flour.