I’m not sure what I’m doing wrong but my chocolate chip cookies are flat and spread out too much.
I follow the Nestles Tollhouse cookie recipe using room temperature butter and measure out the ingredients exactly as written.
The butter was room temperature but not real soft. I used a hand mixer for this batch and some leftover mini chocolate chips and chocolate chunks (bought by mistake).
The cookies are very tasty but we now have to eat the entire batch as they aren’t “pretty” enough to share with the neighbors. I know, tough job but somebody’s got to do it.
My oven might be too hot. I may have over mixed the ingredients. My dough was room temperature and perhaps not cool enough before baking. Any other ideas as to what went wrong?
Knitting In Flashes 
Maybe overmixing? I still use a spoon. I would eat them, I’m sure they are delicious.
LikeLiked by 1 person
They are delicious! Hand mixing next time. And I’ll try to get the butter softer somehow to make it easier to mix.
LikeLike
Butter melted too fast. I use half butter, half butter tastin Crisco.
LikeLiked by 1 person
Perhaps my over is too hot.
LikeLike
I would check your flour. Are you sifting? Are you spooning into the measuring cup, or scooping. Also, the temp of the butter is significant as is the temp of the dough vs pan. Try to refrigerate your dough before spooning on to the pan, and be sure to use two pans so you aren’t portioning onto a hot pan. Personally, I think they look DELISH!!
LikeLiked by 1 person
I spoon my flour. And I will try to chill the dough after mixing it and before baking. I promised Mr. Aitch cookies and kind of ran out of time.
I got a new oven (convection) in 2017 and I still don’t know how to bake cookies in it. Everything else turns out fine.
And they are delicious! We certainly don’t “need” them.
LikeLiked by 1 person
I use convection too. For mine, the temp should be set about 25 degrees lower than written in the recipe. For something as small as cookies, I don’t have to adjust the cooking time. I do agree that convection can be tricky. Maybe invest in an oven thermometer until you get the hang of it?
LikeLike
They look tasty to me:) I prefer the chunks to the chips. I agree with everything ReginaMary said. Another option would be to do bar cookies. I’ve been making those lately. They nice for a change:)
LikeLiked by 1 person
The mini chips got lost in the cookies and I do like the chunks. Maybe I’ll make that “mistake” again when I need to replenish my supply. I never thought about making then into bar cookies. How long do they need to bake?
LikeLiked by 1 person
Something like 20-22 minutes. Here is the link https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-pan-cookie/?bvrrp=Recipes-en_US/reviews/product/3/nr-29677.htm&otm_click_id=6d213603-28b6-4e45-b181-bbfdf4694bd6&otm_content=our-recipes%3Aside-rail-unit&otm_medium=onespot&otm_source=onsite
LikeLike