Can anyone explain to me why my choc. chip cookies come out so fluffy? I don't understand why everyone else makes gooey cookies and mine come out like a muffin. I don't even like them like this. The choc. chips don't even melt!! I know I'm going a bit overboard with this but you know when you're in the mood for some good cookies?

By Texannie on Saturday, June 12, 2004 - 12:08 am:

Do you add too many eggs? Not sure why the chips wouldn't melt.

By Children03 on Saturday, June 12, 2004 - 12:09 am:

Maybe you are using to much of cookie dough for each cookie? I don't know it is just a thought.

By Emily7 on Saturday, June 12, 2004 - 12:14 am:

Is your oven thermostat working right? Just like brownies I take my cookies out a little before they are done & let them finish on top of the stove.

By Nicosmom on Saturday, June 12, 2004 - 12:19 am:

My dh figured it out. I guess I'm mixing it wrong or for too long. I noticed that my batter is so creamy. I think somehow I'm whipping it. It's not clumpy at all, it's very soft and creamy.

By Marg on Saturday, June 12, 2004 - 08:05 am:

Dana,

Your last post was about the flour and baking soda and how long to keep them.

I can keep my flour for a couple of months, mom could only keep hers for a month. We never figured it out, but when and if she wanted to bake something and if she thought the flour was too old, she would buy a new bag of flour and a box of baking soda.

Hers would either get fluffy or flat as a pancake She would be so upset. It may depend on the type of brand of flour also. Don't ask me, she tried everything.

By Happynerdmom on Saturday, June 12, 2004 - 10:28 am:

Try using just a wooden spoon, not a mixer. Soften the butter, cream the sugars into the butter, add eggs or whatever, then mix in the dry ingredients last, a little at a time.

By Dana on Saturday, June 12, 2004 - 11:09 am:

Marg, there are so many variables to cooking! You just never know what can make a difference. Humidity, temp, age, the manner in which it was stored (mine are in tupperware, not the original package) and what you are making.

I've never thought about the age of my flour, but I'm certain there have been plenty of times it was as old as 6 months. It's just plain ol' all purpose. I might be more concerned if it were my bread flour (but that gets used up pretty quickly )

Nicosmom, sorry your cookies turned out fluffy. Maybe you added too much baking soda. I know that is what makes it fluff. I made some home made biscuits that were OH SO FLUFFY!! THEY LOOKED BEAUTIFUL, but then I bit into it! YUCK! Too much baking soda. I misread the ingredients and really put too much in. Whoops.

By Lorebunde on Saturday, June 12, 2004 - 11:18 am:

I have the opposite problem baking cookies. Mine always come out hard! I think it might be the cookie sheets (?). The kids don't really eat them. Maybe I'm just a terrible cook?

By Mrln05 on Saturday, June 12, 2004 - 11:22 am:

Are you using margarine out of the tub? I've read that stick butter or margarine is better for baking. It can make a difference in the consistancy.

By Marg on Saturday, June 12, 2004 - 12:35 pm:

Dana L, I guess that's what I was trying to say. Not only are there variables in cooking and baking but how products are stored. Whether they get hot or cold, wet or dry, etc. This will have an affect on you dry baking ingredients.

Sorry Dana L, I was addressing Dana (Nicosmom) with the reply. Didn't realize there was more than 1 Dana.

By Amecmom on Saturday, June 12, 2004 - 05:21 pm:

Dana G,

Regardless of how they turn out, it's really nice that you take the time to make them for your family. Unfortunately my Mom was not big on baking, hence, neither am I. The closest I come is ready made dough - and that only rarely.
It's just nice to see all these moms who bake for their families .
Ame

By Annie2 on Saturday, June 12, 2004 - 05:39 pm:

It might have something to do with your butter. It should be soft at room temperature, not too cold and not melted.
Also as mentioned above, take them out a little early, so the insides stay gooey.
Good Luck!

By Nicosmom on Sunday, June 13, 2004 - 01:50 pm:

Thanks for all of the advice. I was wondering about the butter as well. I didn't have any sticks so I used margarine from the tub..lol. Anyhow, next time I will not use the mixer. I'm sure that is why they are so fluffy..too much air in them.

By Rachellers on Sunday, June 13, 2004 - 02:57 pm:

About the fluff:

I had the same problem drove me MAD, this should help: after you cream the butter and suger (unsalted REAL butter is best) add the eggs one at a time but do not whip. as soon as the lst egg is in mix just until incorporated. ya see eggs get confused, we mix them until they dont know if they are going to be a soufflé or cookies, and also sift your dry ingredients and number one tip just dont mix it too much! I hope this helps!

By Dawnk777 on Sunday, June 13, 2004 - 05:47 pm:

If you are using margarine, it has to be 67% fat. Anything less and things might not turn out. Tub margarine isn't supposed to work at all. (I have never tried it, but have heard that.) At Christmas time, I use real butter to make all my cookies, especially the sugar cut-out cookies. With margarine, the dough is too soft and they don't taste as good. (That I have tried) My kids LOVE my sugar cookies.

Cooking with Margarine - Tips

By Tink on Sunday, June 13, 2004 - 05:55 pm:

D, I wouldn't want any of those "fluffy" cookies to go to waste so, rather than throw them out, go ahead and send them to me. I will sacrifice myself in order to not waste those chocolate chips! LOL I haven't made CC cookies in a while and it sounds really good but I don't want to heat up the house. Mrs. Fields is sounding good right about now!