Cookie disaster please help!
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Beginners and Advice
Cookie disaster please help!
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I used the toll house cookie recipe for chocolate chip cookies and my batter doesnt seem right .. i used LIGHT brown sugar instead of dark but thats the way my grandmother has ALWAYS made them idk wha
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Cat:3473a929-a609-4b85-8818-bf915c7505deForum:6ccd414b-874c-4e32-8064-35710fb4af41Discussion:d0eab10f-909b-4be8-8dcd-c0eeb00651b4

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Forums  »  Baking Forums  »  Beginners and Advice  »  Cookie disaster please help!

Cookie disaster please help!

posted at 3/2/2012 4:23 PM EST
Posts: 1
First: 3/2/2012
Last: 3/2/2012
I used the toll house cookie recipe for chocolate chip cookies and my batter doesnt seem right .. i used LIGHT brown sugar instead of dark but thats the way my grandmother has ALWAYS made them idk whats wrong with the dought it doesnt look right & when i bake the batter as directed they come out more muffin texture then the ooey gooey texture im looking for someone please help me !!! 

Re: Cookie disaster please help!

posted at 3/2/2012 6:34 PM EST
Posts: 3942
First: 9/5/2010
Last: 4/25/2014

Was your dough warm. Did you  put your dough into the refrigerator if it was warm?

Re: Cookie disaster please help!

posted at 3/15/2012 4:56 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
I usually use light brown sugar and always use butter.  what kind of shortening did you use?  As Maxine said, chilling the dough a bit is good.

Re: Cookie disaster please help!

posted at 3/15/2012 6:36 PM EDT
Posts: 7311
First: 6/23/2010
Last: 4/24/2014
I use dark or light brown sugar with total confidence -- which ever one is handy.  And I mix those two when that's easiest.  And, likek Judy, I use butter.  
The cake like texture you had sounds like too much flour.  Is it possible you added too much?

Re: Cookie disaster please help!

posted at 4/1/2012 8:33 PM EDT
Posts: 1
First: 4/1/2012
Last: 4/1/2012
In Response to Cookie disaster please help!:
I used the toll house cookie recipe for chocolate chip cookies and my batter doesnt seem right .. i used LIGHT brown sugar instead of dark but thats the way my grandmother has ALWAYS made them idk whats wrong with the dought it doesnt look right & when i bake the batter as directed they come out more muffin texture then the ooey gooey texture im looking for someone please help me !!! 
Posted by Dawn C

I don't think light or dark sugar would make a difference. But there are a million other things that could! Temperature of ingredients, age of ingredients, etc. Also, did you make any substitutions that changed the ratio of wet to dry? Another key factor in cookies is how much you mix them. Also, is your oven running hot or cold? For less cakey cookies, bake longer, at a lower temp. All you can really do is eat your failures and try again. I know I do!

Forums » Baking Forums » Beginners and Advice » Cookie disaster please help!