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Posted by: Rebecca Gordon, June 26, 2009 in Ask the Test Kitchen

Q: I've had the recipe for Ultimate chocolate Chip cookies for years & years---and always they are the BEST cookies in the world. For the last 4 times I've made them, they fall flat when they come out of the oven.I did switch and started using Kosher salt, but seems crazy that would cause it. I can't think of any item I changed that would cause this. Why do you think this happens?

A: I use kosher salt when I make them at home and have never had an issue. First off, I would check the date on your baking soda and make sure it has not expired. I don't know what brand flour you use, but we use Pillsbury AP flour when testing and Land O Lakes butter for consistency purposes. You could try and refrigerate the dough overnight because I do find that the cookies are puffier and fuller when baked the next day. I hope these tips help. Thanks for your question. Rebecca Gordon

Comments

All flours are not created equal! The brand that makes the lightest biscuits may not work well for other baking, due to the difference in wheats used for milling. You may need to adjust the flour content by a tablespoon or so. Baking powder does get old, and after actually reading the label on the can one day, I found it recommended that you shake the can before using. Who knew? Lastly, real butter will give a different consistency to your cooky than vegetable shortening. I tweaked and experimented until I felt I had the perfect cookie, only to have my family tell me they liked the "flat greasy ones" better!

Posted by:Elsie Roark | 07/05/2009 at 06:45 AM

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Posted by:Gunnar (Golf beginner) | 07/06/2009 at 10:30 PM
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