https://tailgatermagazine.com/food-recipes/cakey-chocolate-chip-cookies (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. https://www.bakefromscratch.com/cakey-chocolate-chip-cookie 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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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.