(Do not overmix. Chilling this dough gives the ingredients time to bind together and solidifies the butter, which helps it spread less when baking. If anything, you'd have some parts of your cookies spreading too much or the bottoms getting too burnt because there were pockets of butter that wasn't mixed thoroughly. Using a 1-tablespoon scoop, drop dough at least 2 inches apart onto prepared pans. I would say I am a beginner baker as I’ve only been baking for about 7 months. In a small bowl, whisk together the flour and baking soda; set aside. From my experience, cakey cookies are the result of having too much flour in your dough. I’m wondering if my issues with chocolate chip cookies are coming from the step where I cream the butter and sugar. That way you don't end up with extra flour that cake up your cookies! Remove from oven and let cool on baking sheet 1 to 2 minutes.

So today I remade the recipe with melted butter, baking soda (less of it) and less flour and they came out even fluffier and more cakey!! Dough will be softer than traditional cookie dough.) Top 3 College Football Games this Weekend. New comments cannot be posted and votes cannot be cast. Be sure to include on your next tailgate menu! Add flour mixture; mix until just combined. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. In a medium bowl, whisk together flours, baking soda, baking powder, and salt. Beat until well mixed, about 1 minute. You may also want to try using a recipe that has baking soda instead. Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome! Short answer as already mentioned here would be too much flour. Good luck with your next batch~. This is the chocolate chip cookie recipe I always use and they are definitely worth the extra work! © 2020 Tailgater Magazine. Line rimmed baking sheets with parchment paper.

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Bake 1 sheet at a time for even cooking. Using a thin spatula, remove from pans, and let cool completely on wire racks. Hello! Store in an airtight container at room temperature for up to 3 days. Any ideas/suggestions would be appreciated thanks! Courtesy of Brian Emmett, Winner of the CBS American Baking Competition, July 2013,, "These thick, cakey cookies are crowded with two kinds of chocolate for a perfect balance of cookie and chip in every bite. But, yeah, baking soda. Beat in vanilla. Try to be careful when you measure out flour. Save my name, email, and website in this browser for the next time I comment. Don't pack the measuring cup full with flour. Place an additional small (1½ teaspoons) scoop of dough onto each cookie. Bake until golden brown around the edges, 11 to 12 minutes, rotating pans halfway through baking. Kind of like this (#5). Reduce mixer speed to medium-low. I don’t have an electric mixer and try to do my best by hand. Last night I came so close to perfecting my chocolate chip cookies using half of Martha Stewart’s recipe: 1 and some cup of flour 1 stick of butter 1/2 cup brown sugar 1/4 cup white sugar 1 egg Some salt and vanilla 1 tsp of baking powder My cookies came out tasting really great, they just still were slightly too cakey for me. This site uses Akismet to reduce spam. Try finding a recipe by weight. Your parking lot & backyard entertainment guide. So when you go to bake them, they don't spread as much as they should because the dough is too firm/floury. PREHEAT oven to 350°F. I don't think hand mixing would make your cookies cakey. I’ve made a couple of chocolate chip cookies before but they’re always TOO puffy and cakey. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. I’ve made a couple of chocolate chip cookies before but they’re always TOO puffy and cakey. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Let cool on pans for 5 minutes. All Rights Reserved.Privacy Policy. I feel like every time I use baking powder in a cookie recipe, they puff instead of spread. My chocolate chip cookies are too cakey I would say I am a beginner baker as I’ve only been baking for about 7 months. Either spoon the flour into the measuring cup or lightly dip and level off the excess. Learn how your comment data is processed. Reduce mixer speed to low. This is a super good dissection of how to mold your chocolate chip cookies to your preferences! WITH an ice cream scoop, drop the dough about 2 inches apart on baking sheets lined with parchment paper. Cream Cheese-Stuffed Vanilla-Peppermint Cookies, ¾ cup plus 2 tablespoons (198 grams) unsalted butter,* softened, 1 cup (220 grams) firmly packed light brown sugar, 2 cups (340 grams) semisweet chocolate morsels*. What did I do wrong? Stir in the chocolate chips. You have entered an incorrect email address! Press question mark to learn the rest of the keyboard shortcuts.

For even softer cookies, let stand for at least 30 minutes for edges to soften. Preheat oven to 350°F (180°C).

Gently stir in chocolate morsels. Baking is an exact science and the only way you can be sure a recipe will come out the same every time is weighing ingredients and following the same procedure. Transfer to a wire rack and let cool completely. Press J to jump to the feed. Find more types of Chocolate Chip Cookies, here. And maybe more white sugar, less brown. Refrigerate for at least 3 hours. Reduce speed to low; add the salt, vanilla and eggs. Lightly press together. This dough is mixed more like a cake batter, so that the final cookie’s texture is tender with a cake-like lift. ", 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature.