My chocolate-chip cookie expanded after baking
I have been making the same chocolate-chip cookies for a while. Last week, after baking a batch and removing from the oven, they expanded and became flat.
Usually they stay in the same shape when removed from the oven, (thick and chewy) this time is the only time my cookies really expanded and became flat.
I bake them from the freezer.
What could have gone wrong? too much or too little baking soda? I usually put 1 tsp of baking soda per 3 1/2 cups of regular white flour.
Best Answer
There are many reasons why this can be happening, cookies will spread more if the oven is not at the right temperature, try preheating for 20 minutes before you put cookies in the oven. Our ovens sometimes change through time and it might not be hot enough. Another thing could be that you added more sugar than before, sugar tends to make the cookies also spread if you add more that you were supposed too. Another one could be, since air will cause cookies to spread, you don't want to whip too much air into the cookie dough when you're creaming the butter and sugar together. Only cream for as long as it takes to combine the butter and sugar, which might only be 30 seconds or so. Beyond that and you're just incorporating too much air. SO check on this things and maybe something here rings a bell, this has happened to me when I have substituted margarine for butter, and sometimes yeah I tend to cream a bit long cause I get distracted. So yup check on this things :)
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Quick Answer about "My chocolate-chip cookie expanded after baking"
Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.Why do my chocolate chip cookies come out puffy?
Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.Why does a cookie expand as it is cooked?
Having said all that, the main reason cookies spread is that the oven isn't hot enough. It's the heat that sets the cookies, and putting cookies into a too-cool oven means the butter will melt before the cookies have a chance to set. Just because you set your oven to 350 F doesn't mean it's actually 350 F.How do you stop cookies from spreading?
To prevent cookies from spreading you have options, like baking at a higher temperature, chilling the cookie dough thoroughly, increasing the amount of flour in the recipe, reducing the sugar slightly, playing with the amount of egg in the recipe, changing the fat used, and many more!Every Common Cookie Alteration, Substitution And Mistake (11 Recipes) | Ingredient Swap
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Answer 2
There are number of reasons behind this like may be you used baking soda in your recipe.Now a days baking powder is used by bakers to make the perfect cookies. Softened butter is used instead of melted butter and make sure to cool down your cookie dough before baking.
Answer 3
Some other thoughts:
- Baking soda does expire. You might try to use it once more to see if that behavior continues.
- Butter content will also affect the shape of a cookie. Could the measurement have been different Was the butter different somehow this time?
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