Only about 1/4 of them did this
At least you didn't make the mistake in the bottom right, not before taking the picture.
this post was submitted on 27 Oct 2023
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Too much butter. Dough wasn't chilled. Oven too high. Cooked too long.
This one bakes.
I don't really know what you did, but this site has 9 reasons why cookies can go flat.
That's a great resource, thanks!
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(6 replies)
Best guess just by looking at the photo is too much butter and I'm guessing you didn't chill the dough before you baked them.
I didn't chill the dough, though the recipe didn't tell me to and my wife said I didn't need to, so I'm thinking I over mixed it
It's not a requirement i think, but it will shape up well and easier. You mentioned that only 1/4 did this, maybe it's due to uneven mixing? Did you use mixer for it or did you mix by hand? Maybe the butter isn't soft enough so it didn't mix well?
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(5 replies)
I think it's maybe a little but of both of what you and Annoyed_[Crabemoji] said. From what I remember of baking, butter being not chilled enough will cause it to be too soft and cook out before the chemistry can happen and they deflate like that. But obviously, it's real tough to mix in chilled solid butter, so by the time you've needed it enough for it to incorporate, it's warm again. When I was in culinary school back in the day we'd bake in huge batches, obviously, so we'd use big ole mixers to combine the cold butter quickly with giant mechanical paddles that forced it to combine while still cold. But at home, if you have to mix by hand and you know that the butter isn't cold anymore you can definitely chill the cough before baking. I don't remember much from those days (I was never a baker, I was a line cook, but baking classes were required), but when I saw your picture my immediate thought from the dredges of 20 year old memories was "That butter wasn't chilled."
Been baking cookies for years. You definitely do not need to chill any of your ingredients. If you need to do that then you already screwed up with your ingredient ratios.
Everyone is telling you too much butter, but if this only happened to part of your batch, it's more likely you didn't scrape the sides of your bowl while mixing.
When mixing anything with creamed butter, especially, you need to mix about a third of the time, scrape all the sides and fold the dough, mix, scrape, mix, and do a final scrape/ mix/ fold by hand to make sure all the butter is incorporated.
Stand mixers have this problem more than hand mixers.
This is the right answer, when using a stand mixer you want to keep the speed level low (after creaming the butter/sugar/milk) and scraping the sides down to ensure an even distribution of wets/drys. Chilling can help with maintaining a shape, but it's by no means mandatory. How did they taste? 😁
too much butter, not enough flour, not enough baking soda
Yep! Turned soupy and didn't rise
If this isn't consistent across the batch, then I'd say you didn't mix the dough very well. Some of the gobs got a lot of extra butter.
Its the taste that's most important, as long as they taste good they can be a bit wonky.
Most of them were fine, these were more like pralines or lace cookies though, and they are delicious like this
Too much butter and maybe an earthquake.
Well for starters, the top one looks like doge
Wow, such baking
It's possible you didn't beat them enough, so there were large pockets of sugar, powder, flour, etc.
This is what I thought as well. Creaming butter and sugar properly gives the cookie better structure and spread less.
The butter also needs to be the right temperature before baking—chilling dough is sometimes needed. Also regularly scrapping the sides of the bowl while mixing is important to have a nice homogeneous cookie without gobs of dry flour or butter.
Did you use melted or soft butter? Did you refrigerate the dough before baking?
We would need to know more about the recipe and what you did while baking to know for sure
https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/ this is the recipe, I used softened butter
It might be too much butter, but I think you're also light on flour. If you're using cups, make sure you scoop it a little over-full and then level it off. You can also try measuring if you have a kitchen scale.
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(3 replies)
YOU FORGOT THE CHOCOLATE
I did not, they were in there... I should've used more though
I guess they unionised :D
Yup, that’s what happens when you make your cookies all different sizes and don’t properly space them out.
They were victims of the "qwomp" spongebob sound effect.
It might be an altitude issue, higher elevation can make cookies look like that. I found high altitude cookie recipes and they puff up nicely.
Chill the dough first my dude and use shortening.
Try spacing them out farther and double-panning (cookie on parchment on pan on pan)
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(5 replies)
Would be good to crosspost this to !recipes@lemmy.world, or one of the other communities in the sidebar
a place to share recipes and cooking tips of your own or those that you’ve found and loved
They evolved.
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