Comments on: 9 Quick Tips to Say Goodbye to Flat Chocolate Chip Cookies

By: Nan Schiller

Nan Schiller — Mon, 26 Sep 2022 19:55:07 +0000

In reply to Carol A.

Hello Carol –
Yes, half shortening and half butter is a winning combination that also works well for flaky pie crusts.

And you are absolutely right about variations among chocolate chip products. Quality varies, as well as type of chocolate.

Thank you for sharing!

By: Nan Schiller

Nan Schiller — Mon, 26 Sep 2022 19:49:05 +0000

In reply to Kate.

Hi Kate –
Thank you for sharing this excellent tip!

By: Nan Schiller

Nan Schiller — Mon, 26 Sep 2022 19:48:19 +0000

In reply to Linda.

Hi Linda –
You’re welcome. We’re so glad you found the article useful. Welcome to Foodal. Happy baking!

By: Carol A

Carol A — Sat, 24 Sep 2022 06:58:48 +0000

Hi Nan,
My mother taught me years ago to use half shortening half butter on my cookie recipes. Also I’ve learned to use a good quality chocolate chip. The oil that they are made from is very different.

By: Kate

Kate — Sat, 18 Jun 2022 16:42:17 +0000

I use a baking stone, parchment paper works well on these, it lets the excess moisture leave through the stone and not go back into the cookie, causing it to flatten. My cookies come out nice and tall like bakery cookies!

By: Linda

Linda — Fri, 10 Jun 2022 23:40:41 +0000

Thanks so much for these tips. I can see where I am going wrong. I soften my butter in microwave; I probably overmix my butter and sugar; and I put my raw dough on cookie sheets that come out of a hot oven. I am old and am just learning this stuff. Where have you been all my life!!!

By: Allison Sidhu

Allison Sidhu — Wed, 04 May 2022 12:25:50 +0000

In reply to Judy Haessig.

Cornstarch helps to prevent wheat protein from becoming overdeveloped in baking, creating a softer, more tender texture in the finished product. But of course, avoiding overmixing helps immensely with this as well.

The amount that you need to add will depend on the recipe that you choose to use, or you could look for a recipe that was designed to use cornstarch to ensure that you get the proportions exactly right. Roughly 2 teaspoons of cornstarch per 2 cups of flour seems to be the norm- I’m sorry I can’t provide a more exact measurement for you!

By: Judy Haessig

Judy Haessig — Sun, 01 May 2022 10:14:32 +0000

What will cornstarch do in a choc chip cookie recipe? How much should you use?

By: Terri Ring

Terri Ring — Thu, 24 Feb 2022 04:28:04 +0000

Thanks for these tips – I wish I’d read them BEFORE my cookies went flat! I think in my case, I didn’t use enough flour. I bake with gluten-free flour and I’m always concerned about my cookies coming out dry and crumbly. I followed the recipe on my bag of GF flour, and I think just a little more flour would’ve helped. My dough seemed very soft. Oh well – I’m going to press these pancake cookies into a 13×9 pan & cut them into bars. They’ll still taste good!

By: Nan Schiller

Nan Schiller — Mon, 14 Feb 2022 16:48:33 +0000

In reply to Gary. Hello Gary – We’re so glad you have discovered Gardener’s Path and found the balloon flower article informative. It was very kind of you to post. Happy gardening!