Okay...made chocolate chip cookies today...what did I do wrong...

[HardWorkingDem]

Didn't have parchment paper, so I used Pammed tinfoil on cookie sheets. The edges to the cookies, about an eighth of an inch or so, was thinner and very crisp.

What did I do wrong? Thanks...

[MagickMuffin]

1. My guess would be the tinfoil

I'm sure there are other people here who would know the answer your question.

[eridani]

2. Tinfoil conducts heat much better than parchment.

There is a love/hate relationship here with AirBake pans, which are two layers of metal with air in between. I've had a great deal of luck with them, and I have an electric oven so old that the warranty book address is Chicago 6, !llinois. (No natural gas up my hill, unfortunately.)

[tigereye]

3. my husband and kid roll each cookie in a ball on the sheet and bake,

they turn out well that way, plus he uses my favorite foodie- store cookie sheet. (alas not sure of the name of said sheet)


Wonder if it has something to do with your ingredients or the temp you baked em at. He never uses paper or anything, and they come out great. (he also uses the Kitchen aide mixer to mix em...)

[ginnyinWI]

4. too much sugar maybe

If you have too much sugar, cookies can spread out too thin. I never use foil or parchment paper--just cooking spray on cookie sheets. I've loved my Airbake sheets and haven't had a burnt cookie since I've started using them. I always cool them on a separate rack.

[Tab]

5. Although not a cookie cooking expert

my guess was that the oil allowed it to spread a bit more than the parchment paper would have, thus getting thinner, and in direct contact with the cookie sheet, probably the thin edges got hot enough to crisp up.

[Tesha]

6. the theory is...

if you want thin crisp cookies, grease the cookie sheet...

if you want thicker, softer cookies - don't

another aspect... the temp of the dough, the colder - the less they spread

[Lucinda]

7. Another possibility

You may have baked them too long. With traditional chocolate chip, if they "look" done, they are likely overcooked. That would give you the hard edges with the softer middle. I bake them strictly by time, and not my eyes.

[HardWorkingDem]

8. Thank you all.....

all try to incorporate all of your suggestions the next time I try a batch (parchment paper, less Pam, cooler dough and try an airbake cookie sheet) thanks again...

[ekelly]

9. Refrigerate the dough

between batches and let the pan cool a bit before you drop new dough on it.
When the fat is too warm, it starts to break down and release the previously creamed-in air bubbles. So keep the dough refrigerated.

I use a plain old crappy cookie sheet, no spray, no foil.

I also use 50/50 shortening and butter. Shortening doesn't break down as fast as butter.

[pengillian101]

10. Next time, try nothing unusual.

The best chocolate chip cookies in my experience are the regular recipe - rounded teaspoons onto a room temp cookie sheet. Bake 8-10 minutes at 350 degrees, unless your oven is off temperature - then adjust.

[sandnsea]

11. I chill my dough,

But otherwise, I agree completely. I can't believe the contortions people go through for a batch of cookies.