Remove from oven and let cool on baking sheet 1 to 2 minutes. 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. Either spoon the flour into the measuring cup or lightly dip and level off the excess. Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. For even softer cookies, let stand for at least 30 minutes for edges to soften. Your parking lot & backyard entertainment guide. This is a super good dissection of how to mold your chocolate chip cookies to your preferences! Gently stir in chocolate morsels. Reduce speed to low; add the salt, vanilla and eggs. https://www.bakefromscratch.com/cakey-chocolate-chip-cookie ", 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature. Press question mark to learn the rest of the keyboard shortcuts. Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome! Top 3 College Football Games this Weekend. Using a 1-tablespoon scoop, drop dough at least 2 inches apart onto prepared pans. Try to be careful when you measure out flour. I’ve made a couple of chocolate chip cookies before but they’re always TOO puffy and cakey. Save my name, email, and website in this browser for the next time I comment. Good luck with your next batch~. I’m wondering if my issues with chocolate chip cookies are coming from the step where I cream the butter and sugar. In a medium bowl, whisk together flours, baking soda, baking powder, and salt. Be sure to include on your next tailgate menu! © 2020 Tailgater Magazine. Courtesy of Brian Emmett, Winner of the CBS American Baking Competition, July 2013, brianemmettbake.com, "These thick, cakey cookies are crowded with two kinds of chocolate for a perfect balance of cookie and chip in every bite. In a small bowl, whisk together the flour and baking soda; set aside. Chilling this dough gives the ingredients time to bind together and solidifies the butter, which helps it spread less when baking. Beat in vanilla. I don't think hand mixing would make your cookies cakey. (Do not overmix. Reduce mixer speed to low. I feel like every time I use baking powder in a cookie recipe, they puff instead of spread. Refrigerate for at least 3 hours. Add flour mixture; mix until just combined. Recipes, ideas and all things baking related. I would say I am a beginner baker as I’ve only been baking for about 7 months. I don’t have an electric mixer and try to do my best by hand. And maybe more white sugar, less brown. PREHEAT oven to 350°F. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Bake 1 sheet at a time for even cooking. Find more types of Chocolate Chip Cookies, here. Bake until golden brown around the edges, 11 to 12 minutes, rotating pans halfway through baking. 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. New comments cannot be posted and votes cannot be cast. Short answer as already mentioned here would be too much flour. For all your baking needs! From my experience, cakey cookies are the result of having too much flour in your dough. You have entered an incorrect email address! But, yeah, baking soda. https://tailgatermagazine.com/food-recipes/cakey-chocolate-chip-cookies Dough will be softer than traditional cookie dough.) Store in an airtight container at room temperature for up to 3 days. 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!! 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*. Lightly press together. So when you go to bake them, they don't spread as much as they should because the dough is too firm/floury. Learn how your comment data is processed. WITH an ice cream scoop, drop the dough about 2 inches apart on baking sheets lined with parchment paper. This is the chocolate chip cookie recipe I always use and they are definitely worth the extra work! Any ideas/suggestions would be appreciated thanks! 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. Press J to jump to the feed. Don't pack the measuring cup full with flour. Place an additional small (1½ teaspoons) scoop of dough onto each cookie. Stir in the chocolate chips. You may also want to try using a recipe that has baking soda instead. Preheat oven to 350°F (180°C). 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. 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. Let cool on pans for 5 minutes. Add eggs, one at a time, beating well after each addition. Transfer to a wire rack and let cool completely. Beat until well mixed, about 1 minute. Hello! This site uses Akismet to reduce spam. Using a thin spatula, remove from pans, and let cool completely on wire racks. 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. Reduce mixer speed to medium-low. That way you don't end up with extra flour that cake up your cookies! Kind of like this (#5). Line rimmed baking sheets with parchment paper. What did I do wrong? All Rights Reserved.Privacy Policy. I’ve made a couple of chocolate chip cookies before but they’re always TOO puffy and cakey. Try finding a recipe by weight. This dough is mixed more like a cake batter, so that the final cookie’s texture is tender with a cake-like lift.

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