Do you have a question about cooking or planning meals for your family? Chef Mom is here to help!
The question:
Dear Chef Mom, I have a dilemma. Everytime I bake chocolate chip cookies they come
out cake like. They are not chewy or crunchy even. They form a cake-like consisistency.
They are yucky. Anyway, I have tried everything. I have tried other recipes of that
cookie and they always turn out the same. I even follow directions to the T. Please help
me -- my husband is dying for a good cookie. Thanks for your help! - Angie
Chef Mom says:
We first talked to Cheri Sicard of Fabulous Foods who says that this problem usually has to do with the amount of leavening (i.e.: baking powder and/or baking soda in a recipe), or sometimes it has to do with the amount
of eggs. "Since the reader has had the same problem with other recipes, I'm not sure exactly what it could be, unless she is using self rising flour instead of all-purpose."
Here are some other cookie baking tips:
When a recipe calls for a greased baking sheet, use a light touch. Only a small amount is needed to ensure they won't stick -- if you use too much the cookies will spread.
Make all the cookies about the same size and shape so they cook evenly.
Cool your cookie sheets between batches to keep the cookie dough from melting too early. This will cause them to thin at the edges, making them more likely to burn. (Tip: you can use cold water on the tray to cool it more quickly. Be sure to dry it thoroughly before adding the next batch!)
Not all cookie sheets are alike! Shiny aluminum cookie sheets with low- or no sides bake most evenly. Dark cookie sheets absorb more heat and can cause the bottom of the cookie to overbrown or burn. If your cookie trays are dark, try reducing the temperature of the oven 25 degrees F.
Cook one sheet at a time, again, to ensure consistency and to give every cookie a fighting chance for even cooking.
Don't overmix after you add the flour -- it can make your cookies tougher. Mix in dry ingredients by hand for best results.
Beware of substitutions: butter and stick margarine (not spread) are interchangable, but don't replace shortening. Most recipes mean "large" when asking for eggs.
Finally, not all recipes are created equal. You may need to experiment a bit to find what creates the "ideal" cookie for you and your husband. You can hunt for new recipes in the cookie section at Chef Mom.
Best of luck!
Treat yourself to a new cookie sheet!
Submit YOUR favorite recipe to our sister site, SheKnows.com!
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook)
