How to stop my cookies going flat and hard?

I’ve been interested in baking for a while now and recently found a chocolate-chip cookie recipe. I went to make them today, and when I removed them from the oven they had spread out flat and gone hard and overly crispy. I buy cookies from the store and they’re obviously soft on the middle and crispy on the outside. How can I make mine like that?

8 Replies to “How to stop my cookies going flat and hard?”

  1. okay, i dont know your methods but i’ll tell you what i do.

    Don’t press them down when they’re on the baking paper, infact leave them to be quite spherical. (in a ball shape)
    Also, just dont leave them in the oven, cook them for 10-15 mins, then take them out for 10 mins and let them cook in their own heat, keep them warm to keep them soft, too

  2. Lower the temperature 25 degrees and take them out when they are just turning a light brown colour. Your oven might be too hot, or you might be cooking them a bit too long. I don’t like crispy cookies either and found this method to work really well..just practise a bit and you will get it.

  3. Cookies are delicate things, even hearty chocolate chip.

    1. The oven may be old and even though you set it at the temp the recipe calls for, it might have gone higher on its own

    2. Make sure your recipe is for soft centered cookies. Most chocolate chip ones for home use are not.

    3. You may have left the cookies in the oven too long or followed the directions too well. By too well you waited for exactly the time it suggested (‘put in oven for 10 minutes’ – is an example). Check the cookies about 3-4 minute BEFORE what the recipe suggests to determine how much longer it needs. Mostly they are ready.

  4. This is my recipe that always works like you like them. Maybe you can compare it with your recipe to try.
    250g (8oz) plain flour
    1 tsp baking powder
    125g (4oz) butter, plus extra for greasing
    175g (6oz) caster sugar
    60g (2oz) choc chips
    1 egg, beaten
    1 tsp vanilla essence
    Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar and choc chips. Add the beaten egg and vanilla essence and stir to form a smooth dough. Shape the dough into a cylinda about 5 cm (2in) in diameter. Wrap in foil, roll to give smooth sides and refrigerate for about 8 hours. Lightly butter several baking trays. Cut the cylinder into thin slices and place the biscuits on a baking tray. Bake in a preheated oven at 190c (gas 5) for 10-12 minutes until golden. Yum Yum

  5. You may have to adjust your baking times and/or temps no matter what the recipe says. If the recipe calls for softened butter this does not mean melted unless the recipe specifically says melted. Butter and margarine are two totally different things and although similar and intrchangeable, they will have different results as will shortening. Try this recipe for chocolate chip cookies. It’s the only one I use now.

    I dropped the oven temp to 350 and my baking time to 12 minutes. Every oven is different.

  6. As a cook and baker, the secret is to bake the cookies for 10-12 minutes, then take out of the oven. They will not be completely done. Leave them on the cookie sheet for 5 minutes (they still will be baking from the heat of the cookie sheet), then remove to a wire rack to cool. They will be soft and moist, guaranteed.

  7. Try the recipe on the toll house morsel bag, its the best and it is the origional recipe and is also in the origional toll house book. I could give you the origional method if you want. What you do is cream the butter and brown and white sugars together (make sure butter is soft and use real butter) and add eggs combine siften flour and salt, add baking soda to the sugar mixture alternately with the flour.
    Drop by half tsps onto a cookies sheet that is greesed
    Cook as directed on bag and use the same measurements on the box, surprisingly the measurments and ingredients has remained the same for about 70 years so far! That show its a great recipe I think!
    These cookies will be just the right amount of flattness, not to puffy but not too flat, like the flattness of chips ahoy but more the softness of the entemates with a more homemade taste.

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