For our cookie challenge I chose these chocolate chip cookies to make from Martha Stewart‘s site. I made them on the only hot day we have had so far this year but I had an appointment that was cancelled and I wanted to take advantage of the free time I suddenly had. All through last week I showed you about making cookies and all of those photographs were of me making this particular batch of cookies.
I should have realized from the extraordinary amount of sugar that went in to these particular cookies that they would spread out and become quite flat. Next time I will take note of how much sugar is in the recipe, if it is more than a cup I probably will not make them. These are very delicious cookies but I do not like the flat kind, they get crunchy and I prefer my cookies be soft and light.
Despite the flatness issue, they were very good. I may even try them again and see if putting the batter in the fridge prevents them from spreading as much but as I said, with all of that sugar…I highly doubt it.
I think I am just very picky about my cookies. In all of the recipes I have auditioned, there have only been three that make it back on my baking stage. I keep looking though, hoping to be surprised. And so the baking adventure continues!
How did your cookies turn out?!
Hey, I baked my cookies. They didn’t come at as well as I usually like. Maybe I had an off day. Your cookies look good.
Suzie the Foodie says
Do you want to share your story with us Shell? What do you think went wrong. I’m just so happy you tried.
Bohemian Single Mom says
Here’s my story 🙂 I was pms-ing and went to the closest grocery store and bought one of those rolls of Pillsbury ready made chocolate chunk cookie dough – I know – lazy way!
And they tasted artificial, but yummy enough to soothe those cravings.
I had some problems with flat, chewy cookies. Not how I like them. I’ve tried making them again and the same thing happened! I think I’ll tweak the recipe a bit next time I feel the urge to experiment in the kitchen.
I’ve found using half butter and half shortening can produce a texture of cookie that is dense and chewy and doesn’t flatten as much. I was interested to see your ideas about the sugar. I always thought it was the butter that flattened them out.
Suzie the Foodie says
It is wise to bake with half and half S, butter can definitely be a factor when it comes to cookies that spread out much but I have made cookies with butter that did not spread, which means it may be a result of the sugar.