Flat thin cookies, Please critique / tweak this recipe.

Discussion in 'Pastries & Baking' started by jblade, Feb 17, 2011.

  1. jblade

    jblade

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    Hey gang I was watching a tv show and got this recipe for these white chocolate chip chocolate cookies.

    Here is the recipe wich I am unsure of one of the ingredients. (baking soda or powder)

    1/2 lb butter

    1c brown sugar

    1c sugar

    2/3c cocoa

    2c flour

    1tsp salt

    1tsp baking soda or baking powder, (NOT SURE WICH)

    2 eggs

    2 tsp vanilla

    1 bag white chocolate chips

    Ok so I creamed my butter and sugars, then added flour, cocoa, salt, baking soda and baking powder because I was unsure of wich to use, (yes I used both)

    Then mixed in eggs and vanilla, and when all components were mixed I folded in the chips.

    I used my measuring spoon and dropped about 1tsp per cookie.

    I baked them at 350 degrees for about 12 minutes.

    The cookies came out tasting great but they were thin, how do I get these cookies to come out normal?

    I appreciate your time and feedback,

    John
     
  2. panini

    panini

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    Hi John,

    the formula is to small for me to tweek. BUT

    omit the baking powder.

    cream your butter and sugar----butter room temp

    add your wet--eggs and vanilla and mix

    blend all your dry ingredients

    and stir that into the butter-egg mixture.

    stir in chips.

    drop and bake

    if the spread is too much, cool the mixture a little.

    For future method and proceedure..

     cakes formulas are usually wet to dry

     cookies are usually dry to wet

    good luck.

    oh yea. maybe test one first.

    jeff

    too much info?
     
  3. granny smith

    granny smith

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    Add an extra 1/4 - 1/2 cup of flour and increase the temperature to 375. Use the baking soda instead of baking powder unless you like a cake-like cookie. And, yes, add the eggs and flavoring before the dry ingredients.
     
    Last edited: Feb 18, 2011
  4. jblade

    jblade

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    No panini that wasn't too much info, and thank you for setting my technique straight. 

    I was actually thinking of adding 1/4 cup extra flour and maybe rolling the dough up in wax paper and chilling it before cutting it as you would with the store bought stuff.

    Granny thank your for your feedback as well, and clearing up whether or not is was soda or powder. I am gonna start with 1/4 extra flour to see how that goes and if they still come out thin I'll increase the flour again.

    I'll update this on saturday to let you know how they turned out.

    Thank you both for your time and feedback.
     
  5. jblade

    jblade

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    Ok gang, I omitted the baking powder and used the baking soda.

    Also added 1/4 c flour to the original recipe and the cookies have come out perfect, the have a nice chewy texture and are not flat and thin.

    I wish I can share them with you or at least had my camera right now because they are great.

    Thanks again for your time and feedback.