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A question about a recipe: Chocolate Chip Cookies

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I have a question about the recipe "Chocolate Chip Cookies" from Phyllis Grant. Hi, I mixed these up last night and even just looking at the dough, it seemed to have an unusually high butter to flour ratio. I baked part of the batter, and as expected, these spread a ton and were very lacy. I am going to bake off the rest of the dough this morning, is there something I missed? Any tips? Or is this just meant to be a thin, lacy, cookie? Just wondering because I was hoping for those thicker, denser looking cookies in the photo. Thank you!

asked by caitlin about 2 months ago
10 answers 627 views
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added about 2 months ago

The flour is a couple of Tb short of the Toll House recipe, possibly due to the author's method of measuring flour, which can be pretty individual. Certainly if you measured it sifted you would come up out of proportion. One thing that can help- if you form the cookies with wet hands, they seem to have less tendency to spread- it also makes the process considerably neater.

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added about 2 months ago

It's a very traditional butter to flour ratio, almost identical to Toll House cookies. So they shouldn't be lacy. Is it possible you put in double the butter? Or are you using a new/different kind of butter?

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added about 2 months ago

Thanks for replying, Phyllis! I checked if I was doubling the butter an embarrassing number of times, so no :) But I just checked - I used Kerrygold, which has 12g fat to each T (14g) of butter, as opposed to Breakstone or another typical supermarket brand, which I think just has 11g fat to each 14g butter. So maybe that's the difference?

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Susan W

Susan W is a trusted source on General Cooking.

added about 2 months ago

Caitlin, I have made these several times with great success and always with kerrygold. Is it possible that you measured your flour incorrectly?

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Susan W

Susan W is a trusted source on General Cooking.

added about 2 months ago

Caitlin that could be it!! I know when I forgot (or was too impatient) to let my browned butter go back to solid for a cookie recipe, they spread way too much for me.

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added about 2 months ago

Hi Susan, no, I don't think I measured the flour incorrectly and didn't sift first (just a little fluff in the bag, then gently spoon into the measuring cups and level), but now that I think about it, what I did do was try to bring the butter to room temp in the microwave. So it was part solid, a little melty when I used it. That could definitely make for spready cookies, right?

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 2 months ago

One more thought. You didn't sift and then measure the flour did you? That can make a huge difference. Also, did you forget or incorrectly measure the leavening? I've done that multiple times in my baking career.

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added about 2 months ago

Try rolling the dough into balls and freezing them. Then bake from frozen. i've made these cookies with a range of flour from less than 2 cups up to 2.5 cups. they are never lacy. it might have something to do with the fact that the butter was partially melted. Paging Harold McGee! Fascinating. Let me research a bit.

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Nancy

Nancy is a trusted home cook.

added about 2 months ago

You said you baked part of the dough. If you still have any left, bake (all of) it in a cast iron frying pan, then serve it as a giant chocolate chip cookie.
Serve plain or with ice cream.
Sample recipe:
http://allrecipes.com/recipe...

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Nancy

Nancy is a trusted home cook.

added about 2 months ago

Or freeze the dough, as recipe author suggests, but then bake the cookies in a muffin tin, if you are still worried about them spreading too much.