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Topic: BAKERS!!! I need help!

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Subject: BAKERS!!! I need help!
Date Posted: 11/4/2008 11:09 AM ET
Member Since: 12/19/2007
Posts: 2,408
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Why do my Toll House chocolate chip cookies spread out and flatten into crisp little crepe like discs?? Since moving to Denver I have NOT been able to make a fat chocolate chip cookie. I follow the recipe exactly (I use butter, not shortening or margarine) and I typically use the shorter end of the bake time (9-11 minutes). The cookies taste great but they don't look so hot and they spread so big that it's hard to put them into my bento lunch box. I have tried using more flour, less sugar, adding rolled oats and nothing seems to work. My cookies have no structure. :( Any suggestions?
Date Posted: 11/4/2008 11:11 AM ET
Member Since: 10/2/2007
Posts: 216
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Since you are in Denver you may be having problems with high altitude. This site will help you adjust your baking http://www.highaltitudebaking.com/adj_recipes.htm (high altitude baking).  If that isn't it you could be overcreaming the butter or using expired baking soda.

Date Posted: 11/4/2008 12:31 PM ET
Member Since: 7/23/2005
Posts: 7,459
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The only other thing I can think of: are you allowing the cookie sheets to completey cool before using them again?  A hot or too-warm cookie sheet can cause the batter to spread.

Date Posted: 11/4/2008 4:57 PM ET
Member Since: 12/19/2007
Posts: 2,408
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Well, I'll check my baking soda.  That could be expired.  I know it's not the baking sheets because I have four of those and if I need to make more than four sheets of cookies, the first one is always cooled by the time I finish baking the other three.  Hmm....

Subject: lucky you
Date Posted: 11/4/2008 10:05 PM ET
Member Since: 7/13/2008
Posts: 42
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I started out living at sea level, and baked Tollhouse cookies with no prob.

Then I moved to high altitude and the cookies spread out and were thin.  I discovered I loved loved loved them that way.

Now I'm back at sea level and can't get the cookies to thin out the same way.

It's the high altitude factor.  You need to adjust your baking.

Last Edited on: 11/7/08 10:49 PM ET - Total times edited: 1
Date Posted: 11/5/2008 7:32 AM ET
Member Since: 5/20/2008
Posts: 2,161
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Also, sometimes chilling the dough first can help with this- not sure why though!

Date Posted: 11/5/2008 8:39 PM ET
Member Since: 10/29/2005
Posts: 7,466
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I find, also, if I use butter crisco my cookies come out softer.  You will have to adjust for high altitude though.

Date Posted: 11/7/2008 1:19 PM ET
Member Since: 8/30/2006
Posts: 172
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try adding 1/4 cup more flour.... those make mine fatter.

Date Posted: 11/9/2008 6:25 PM ET
Member Since: 9/15/2008
Posts: 5,263
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I just went through this! I asked a professional baker about what I could possibly be doing and she asked me if I had greased my cookie sheet, yes I did. She said that it would cause it to spread.
L. G. (L)
Date Posted: 11/10/2008 2:50 AM ET
Member Since: 9/5/2005
Posts: 12,412
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Generally too much shortening or too much sugar causes spreading, if it's not a hot-pan issue.