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    You are in: Home / Community Forums / Breads & Baking / cookies
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    Sat Oct 20, 2012 1:13 am
    Newbie "Fry Cook" Poster
    When I bake cookies they always turn out flat and crispy. I use butter, I didn't know if that mattered. What am I doing wrong? Thanks for the advise! icon_confused.gif
    Riverside Len
    Sat Oct 20, 2012 1:43 am Groupie
    There are a number of things you can do. If the recipe calls for baking soda substitute baking powder, using 50% more. Egg whites can make a cookie flatten, so if the recipe calls for 2 eggs use 1 whole egg and one yolk. Butter can make the cookie flat as well, using shortening instead can help but it won't have the butter flavor (unless you use the butter flavor shortening) and it may have trans fats. Refrigerate the dough for about an hour before baking. Don't over bake, the longer they are in the oven the more they will spread. If they look perfectly done coming out of the oven they are probably over baked.

    Alton Brown gave some advice a few years back, basically he made 3 styles of chocolate chip cookies by slightly altering the ingredients, they were thin and crispy, chewy and puffy. If you compare the recipes you can see how the variation in the ingredients result in the different results. You can find them on the food network site, type in cookies in their search thingy and then choose Alton Brown.

    Happy baking and good luck!
    Sun Oct 21, 2012 2:52 pm Groupie
    I believe these are the three recipes in question, which were created by kitchen scientist Shirley O. Corriher:

    Shirley Corriher's Chocolate Chip Cookies, Puffy Version
    Shirley Corriher's Chocolate Chip Cookies, Medium Version
    Thin and Crispy Chocolate Chip Cookies

    For less spread, Corriher suggests:
    use shortening to replace all or part of the butter
    do not use any liquid other than egg
    use cake flour
    use baking powder, not soda
    use cold ingredients and chill the dough before baking

    Thu Oct 25, 2012 1:10 pm
    Newbie "Fry Cook" Poster
    Thank you both. I will be trying again this weekend! icon_biggrin.gif
    Riverside Len
    Thu Oct 25, 2012 1:43 pm Groupie
    Another thing, if your measurement of flour is a little light, the fat to flour ratio will be off, the more fat to flour the more the cookies will flatten. It's easy to be off on the flour measurement because flour is easily compacted but easily fluffed up too. Your solution could be as simple as adding a little more flour, maybe 1/4 cup or so.

    Also makes sure the eggs you use are the size called for, which is usually large. In my early days of cookie making I would use extra large eggs because those are what I had on hand, and as a result they would spread.

    In either case, when making changes only do one or two alterations at a time so you can judge the effect it has.
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