Only about 1/4 of them did this
Prepend a
!
and it’ll embed instead of just link:Never noticed the image icon to the left of the link could be clicked like that. Thanks.
What is wrong with the baking powder? Too much? Too little? Too expired?
Usually cookies need baking soda, not baking powder. If they call for both, it’s at least 2x baking soda. People mix it up and add baking powder instead of soda.
Or if the cookie requires levening from the powder and it’s expired, it will not rise and spread.
Soda helps with browning and powder is for levening
So, too much butter and something about baking powder?
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!
WTF is overmixed? What does this mean?!
Shouldn’t have mixed so much
did you try reading the article?
If you’re sure you used butter at the correct temperature, you may have accidentally ‘warmed’ your butter by mixing it with an electric mixer for too long.
Many cookie recipes start by creaming together the butter and sugar – this is just to combine the ingredients.
If you do this for too long, your room temperature butter will get super warm – and then you’ll face problem 1. all over again.
Sorry homie, replied to the wrong comment instead of the other comment with the image including overmixed which I didn’t comprehend
Oh, lol, sorry for the sass in that case.
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?
Too much butter and maybe an earthquake.
too much butter, not enough flour, not enough baking soda
At least you didn’t make the mistake in the bottom right, not before taking the picture.
So that’s what keeps happening to all my cookies!
Remember: don’t get donuts with holes…
How come it’s the holeless ones that are full of cream?
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.
This is my guess too
Well for starters, the top one looks like doge
Wow, such baking
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.
I’ll keep that in mind for the future, what’s odd is that it was only this particular one that did it, the rest of the batch was fine. For context: these were the last ones out of the bowl
Could have been the butter condensing more towards the bottom of the bowl? Maybe try mixing it up a little bit before scooping out some onto the trays to keep the same consistency in each batch
Just get a scale and weigh your flour. Much more consistent results. 120 grams per cup.
Looks like you baked them
Try spacing them out farther and double-panning (cookie on parchment on pan on pan)
Airbake pans are the shit. Eliminates the need for double panning.
I never felt the need to double pan. Whatever that is.
If you read my parent comment, you would know perfectly well what it is.
Congratulations on your cookies never getting too hard on the bottoms, then!
Why two pans? I’ve never had to do that before.
See how the bottoms of the cookies are darker than the tops? With a single pan, the pan heats up quickly and cooks the bottoms of the cookies faster than the tops (because metal is a better conductor of heat than air). With double-panning, this effect is lessened.
Would be good to crosspost this to [email protected], 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
“I’m only gonna have 3 cookies”
The 3 cookies I had:
Look, you’re absolutely right, but I made a ton more. This was only a couple
Too much butter, my dude
I guess they unionised :D