Thick and Delicious Chocolate Chip Cookie Recipe | No More Flat Cookies!

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Discussion Overview

The thread centers around participants sharing their experiences and challenges with making thick chocolate chip cookies, particularly in relation to the Toll House recipe. Various methods and ingredient adjustments are discussed in an effort to achieve a desirable cookie texture.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions that their cookies have been coming out flat lately and seeks a foolproof recipe for thicker cookies.
  • Another participant shares that switching from butter to spread can affect cookie texture due to higher water content in spreads.
  • One participant notes that refrigerating the dough before baking helps improve thickness.
  • Another participant believes using a wooden spoon instead of a mixer prevents the dough from becoming too creamy, which they feel negatively impacts the cookies.
  • Several users mention the importance of not overmixing the dough and suggest that using cake flour and refrigerating the dough may help achieve softer cookies.
  • One participant discusses the technique of aerating flour before measuring to avoid using too much, which can lead to tough cookies.
  • Another participant expresses that they have tried using name brand ingredients without success and suspects the mixer may be the issue.
  • One participant shares a recipe that includes pudding mix, claiming it consistently yields great results.
  • Another participant mentions a specific recipe they prefer but does not share it, indicating a personal attachment to it.
  • One participant reflects on the difference in results when using softened butter versus microwaved butter.
  • Another participant identifies as a chocolate chip "snob," preferring Ghirardelli chocolate chips and sharing their own recipe variations.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various techniques and ingredients, with no clear consensus on a single method for achieving thicker cookies.

Contextual Notes

Participants share personal experiences and variations in their cookie-making processes, highlighting the subjective nature of baking outcomes.

Who May Find This Useful

Consultants interested in improving their cookie recipes or exploring different baking techniques may find the shared experiences and suggestions relevant.

P
pcjulie
Messages
276
Okay, I have been using the Toll House recipe for as long as I can remember, and it seems like every time I make them lately they come out so flat! :( They didn't used to be that way! Anyone have a full-proof recipe for chocolate chip cookies that come out thick? Thanks!
 
Did you change one of your ingredients?

Switching to spread from margarine or butter will result in less than perfect cookies, because there's more water in spread.

Also, baking powder and baking soda do lose their effectiveness after a while. Essentially, they go stale. Get yourself a fresh box of each - that should help.

(This has been another useless fact from the brain of Ann. :) )
 
When I quit using shortening (I used to use half shortening and half butter), my cookies turned out flat, too. I refrigerate the dough so it's cold when I put it on the stone. That seems to help a little. Usually, I make the cookies as bar cookies in the large bar pan. Then they taste great and don't flatten out. I don't change the recipe at all when I do that.
 
I know that the only way I get them to come out thicker is to use a wooden spoon, not a mixer. Sounds crazy, but getting the dough too creamy seems to murder the finished product.
On a side note, I'm glad it's not just me...i never used to have this problem, even using a mixer. It's only been the last year...maybe something has changed with an ingredient??? something in the manufacturing??
 
You know, you could be right about the mixer/spoon thing. I always use my Kitchen Aid or my beaters (which don't have a true low speed). I'm too lazy to use my bamboo spoon. I do use it for brownies, though. (Lots of experience with those...) I'll have to try the spoon next time, and see if it makes a difference. I read online somewhere that you should not overmix or it will make for tough cookies. Also, using cake flour and refrigerating the dough should help to make soft cookies. It seems I never do all the correct techiques in the same batch. Sometimes I wonder if I should buy the best quality ingredients rather than store brand butter, flour and sugar, to see if top quality ingredients make any difference. I do follow the recipe exactly as it's printed on the back of the Nestle bag.
 
Also, make sure you're aerating your flour, rather than scooping it with the measuring cup. A "proper" cup of flour is (I think) 7 ounces, but if you scoop, it tends to pack into the cup, and you can end up with 10 ounces or more in a 1-cup measure. Just run your whisk (clean, please!) through the flour in the bag/canister before you measure. And scoop it into the measuring cup using a spoon. Too much flour makes tough, dry cookies.

Mixing the batter too long with a mixer can melt the butter prematurely, affecting cookie texture, too.
 
Yeah, I follow it exactly too. Doesn't seem to help. As for name brand, tried that with no luck. The only other thing that I went back to was using Imperial marg sticks.??? That's what I had always used before, but I really think it's the mixer thing...
 
I use a recipe that calls for pudding mix and they always come out great!!
 
That's the recipe I use! I don't share that recipe. :)
 
chefann said:
That's the recipe I use! I don't share that recipe. :)
Click to expand...
Oh come on! Choco chip cookies are my favorite!
I think the tip about old baking soda is right....I had that problem for awhile, but haven't noticed it since getting a new box.
 
Ohhh... twist my arm.I don't hand this out to friends and family any more because I like being the one who makes the best cookies. :) Of course, it's from Allrecipes, so they could find it if they knew where to look.My Director handed this out one Christmas as our "official Bottiaux cluster cookie recipe".Don't be alarmed at the amounts - it makes twice as many cookies as the Toll House recipe.Award Winning Chocolate Chip Cookies
4 1/2 cups all purpose flour
2 teaspoons baking soda
2 cups (4 sticks) butter, softened
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups (2 12 oz. bags) semisweet chocolate chips
2 cups chopped walnts (optional)Heat oven to 350F (175C). Sift together the flour and baking soda. Set aside.In a large bowl, cream together the butter, brown sugar and granulated sugar. Beat in the pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.Bake 10 to 12 minutes. Edges should be golden brown.These are really good made with butterscotch pudding. Substitute 1 bag of butterscotch chips for half of the chocolate chips, and pecans for the walnuts.I usually use white chocolate pudding mix in mine.I also make these in 3 sizes (to correspond to the 3 scoops): Company (small), family (medium) and ME (large).
 
If we ever attend the same party/gathering/event and we are supposed to bring a dish of some sort to pass, I promise not to make this recipe. And, I won't let on that I know what it is, either!
 
<giggle>
You obviously were posting (the links) while I was typing. :D
 
One of my favorite past times is looking up recipes, but I would have never thought to look up a chocolate chip cookie recipe with pudding in the mix. I really enjoy making and eating cookies and brownies, too. I can't wait to make these cookies. Chocolate chips are on sale at Meijer this week, so I'll have to get me some.
 
I have noticed a difference when my butter is actually softened by leaving it out versus nuking it for a bit. There are so many things to do wrong I think I need to go watch Alton again!!!
 
I LOVE ALLRECIPES!!! It is my very favorite recipe site, and I have a couple Allrecipe cookbooks.

Confession time....I am a chocolate chip SNOB! I only use Ghiradelli Chocolate Chips - I buy them when they are on sale and stock up. I've never used the Toll House Recipe.......I use one I got from a little cookie cookbook called "Afternoon Delights", and also a variation on the CC cookie for Macadamia/white chip cookies.
However - because I trust you Ann, and value your opinion....I think I will try your recipe - but switch the walnuts for pecans!
 
I skip the nuts altogether. (well, except when I'm surfing CS! :D)DH always wants a bowl (prep bowl) of the batter before I add chips. The chips get stuck in his teeth when they haven't been baked, and as soon as you put them in the oven they're overdone (according to him)!I think I even made these with white chips and chocolate fudge pudding mix once.
 
I've used that recipes for years too. If I use butter, they come out flatter. If I use Blue Bonnet margarine, that's when I get them thick and fluffy. Also use your small scoop to put them on the cookie sheet in little balls and don't flatten them that will make them fluffier.

My Toll House CC cookies ALWAYS are fluffy unless I change the margarine/butter and I've experimented MANY times.

I mix mine with a kichenaid mixer in case you want to know.
 
  • Thread starter
  • #20
I think I used to use 1/2 margarine and 1/2 shortening and gradually switched over to all butter thinking it would be better. I guess I was wrong!

I'm going to have to try that recipe with the pudding. I guess today was a bad day to start my diet! :p
 
Thanks for the recipe! I'll definately have to try it:)
 
Pretty bummed about making the cookies. I went to the store, today to get ingredients, but I didn't buy butter. I have no butter! Don't know when I'll be able to get any. Maybe I'll have time tonight while I'm out, but I'm not going to make a special trip to the store even though I'm tempted.
 
Been there, done that! DH wanted caramel corn, and I had NO butter in the house (well, 1/2 a stick in the butter dish). He actually made a special trip so I could make him caramel corn. Then I went and, um.... overcooked it. (It's not my fault! KG was over for dinner and we were chatting while I was making it and I forgot to turn the heat off when I stirred in the popcorn.)
 
I do have a very good neighbor who always has every ingredient. I could borrow from her, but I'll wait. I don't make cookies during the day. I like to make them at night for some reason.
 
Ann and Janet,

I've been using that recipe since 1987. I got it from a girl I went to college with at UW-Stevens Point, and Janet, she was from Rhinelander!! I don't remember her name anymore, though...
 
I finally made Ann's cookie recipe today. I had to make a special trip into the grocery store, but I was half way there on a PC delivery. DELICIOUS! Soft and not flat. I like eating Toll House dough better, but the final outcome of these cookies make them the winner. (I let the butter "thaw" to room temperature. I hand mixed with a bamboo spoon, and I refrigerated the dough before baking and in between each batch.) This will be my new recipe.
 
JAE said:
I finally made Ann's cookie recipe today. I had to make a special trip into the grocery store, but I was half way there on a PC delivery. DELICIOUS! Soft and not flat. I like eating Toll House dough better, but the final outcome of these cookies make them the winner. (I let the butter "thaw" to room temperature. I hand mixed with a bamboo spoon, and I refrigerated the dough before baking and in between each batch.) This will be my new recipe.
Click to expand...

It's my new recipe too - it was a definite winner with the "boys" at my house!:D
There are a grand total of 6 cookies left from the 1/2 batch I made on Friday! We did share them w/ friends when we went to the zoo today, but still......
And I made a trip to Meijers (the big 1/2 mile to get there!) to buy more chocolate chips (Ghiradelli's are on sale!) and more butter, plus more pudding, so I can make some to take on vacation!
Now, I'm thinking if I make them w/ Coconut Cream Pudding, White Choc. Chips, and Macadamias.....hmmmmm?

First, I have to try the ones w/ the pumpkin spice pudding and butterscotch chips.

So much for eating healthy!
 
chefann said:
Been there, done that! DH wanted caramel corn, and I had NO butter in the house (well, 1/2 a stick in the butter dish). He actually made a special trip so I could make him caramel corn. Then I went and, um.... overcooked it. (It's not my fault! KG was over for dinner and we were chatting while I was making it and I forgot to turn the heat off when I stirred in the popcorn.)
Click to expand...
How do you make that?
 
OK- here's the caramel corn recipe. It's very similar to one I have in a cookbook, but I got this version here. It's sized up to use the Roasting Pan.
Oven Caramel Corn
2 cups brown sugar
2 sticks butter
1/2 cup light (white) corn syrup
6 qts. popped popcorn (use the 6 qt. SS bowl to measure!)
1 tsp. salt
1 tsp. baking soda
1 tsp. vanillaBoil brown sugar, butter, syrup and salt for 5 minutes in Roasting Pan. Remove from heat and add vanilla and soda. Stir in popcorn. (You may add 1-2 cups nuts at this point, also.) Place in 200F oven for 1 hour, stirring every 15 minutes. Remove from oven and cool on cooling racks, breaking up large clumps. Store in covered container to keep crisp.​
Do make sure you actually let the sugar mixture boil for 5 minutes, as that is what gives the caramel a deeper color and flavor.When I add nuts, I add them when it's cool, so there are some non-caramel things in the mix. Before Halloween, I made a batch with salted cashews and candy corn mixed in - delish! It's also great with plain M&Ms mixed in.
 
Okay,you all have me craving for some cookies! I too love allrecipes.com and could spend hours looking up new recipes. I will definetly have to try out the cookie recipe with the pudding mix.

And ChefAnn, you have so many great tips and ideas!!
 

Frequently Asked Questions

What makes this chocolate chip cookie recipe different from others?

This recipe focuses on creating thick and delicious cookies by using a combination of ingredients and techniques that prevent the cookies from spreading too much during baking. Key factors include using chilled dough, the right flour-to-fat ratio, and ensuring the baking soda is fresh for optimal rise.

Can I use different types of chocolate in this recipe?

Absolutely! You can customize this recipe by using dark chocolate, milk chocolate, or even white chocolate chips. You can also mix different types of chocolate for a more complex flavor profile.

How do I prevent my cookies from turning out flat?

To prevent flat cookies, make sure to chill your dough for at least 30 minutes before baking. Additionally, ensure that you are using the correct measurements for flour and butter, and avoid overmixing the dough, which can lead to a denser texture.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting all-purpose flour with a gluten-free flour blend. Be sure to check that the blend contains xanthan gum or add it separately to help with the texture.

How should I store the cookies to keep them fresh?

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies in a freezer-safe bag or container for up to three months. Just make sure to let them cool completely before freezing.

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