Instructables

I want thick cookies not flat, like they get deflated when cooled. HELP! HELP!

why do my cookies always flatten out.?  I've done everything from room temp butter,room temp eggs.  left batter in ref. over night.  beat with  my kitchen aid and also by hand.   I've used real butter, margarine and butter flavored Crisco.  My sisters have watch me and said I do everything they do and can't figure it out.  I want thick cookies not flat.

jrh0653 years ago
Do the cookies rise like you want them too then collapse after you take them out of the oven? If so try Lemonie's suggestion. You might try bumping the temperature down so they don't burn on the edges or top before "drying out".

If your recipe calls for baking powder make sure it is good. I hear that baking powder can react with itself enough to lose it's leavening power in as little as three months. I have no way to back up this claim other than Alton Brown having no reason to lie to me.

Too much baking powder can also cause co2 bubbles to grow too large making them more likely to pop. This could cause some problems.

I've had this problem before, and sometimes you just need to be really gentle with the cookies until they cool and the fats have a chance to solidify a bit so they can support the cookie's delicious poofy-ness

Ok, having made this far longer than I should have for good answering etiquette I'll say just cook the cookies longer. Your oven may not be as hot as your sisters due to the thermostats not being as accurate as they should be.

Happy baking! -Jim
lemonie3 years ago

You need to cook them long enough that they dry out (water), the remaining "moisture" actually being fats/oils.
If the rise is more steam than CO2 you may find Burf's suggestion to work.

L
Burf3 years ago
Add or increase the amount of baking soda to your recipe.
jeff-o Burf3 years ago
Yep. More dry ingredients, less wet... Try baking soda (or magic baking powder) first.
seandogue Burf3 years ago
+1
718boriqua3 years ago

Ingredients

* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

BEST COOKIES EVER!!!! ADDING MORE BAKING SODA MAKES THEM STAY FAT