Kitty said: Yes.How do I make my chocolate chip cookies thick and chunky??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make my chocolate chip cookies thick and chunky??),it will help you,my kids.
Mine always turn out thin.
Answers:
The cookie baking process is both chemistry and physical science at once. At the same time dough is turning into baked cookie, it is also melting and changing its form. The outcome of the cookie depends on how much of each happens and when. This also determines how chewy or crunchy the cookies are.
If the dough is stiff to begin with, the cookie will spread faster than it bakes, making it a thin flat cookie, bumpy-from-the-chips. If the dough is stiff to work with, it will stay more in its original doughball shape as it bakes.
The stiffness of the dough can be changed in a number of ways. Amount of flour, amount of sugar, temp of the dough before baking, temp that you bake them with. Cold dough, more flour, and a higher baking temp (any or all) means that the dough will bake before it spreads too much. More sugar (since it melts into a liquid), room temp dough, and teasing the cookies into baking at a lower oven temp will result in more spreading before the cookie is done.
Your best bet is to crank the oven a little, use very cold and bigger doughballs, and flatten the dough on the pan into the shape you like, then bake them. Watch carefully and take them out a little early for the shape you want AND chewy. Bake a little longer for a crispier cookie.
Other Answers:
add a little less liquid
put a little more flour so its not liquid-y and scoop up bigger cookies into the baking sheet Bake brownies you can't go wrong
add a little quaker quick oats. if you want an awesome recipe, email me
are you using nestle chips? when i lived in NY my cookies always turned out great, and now that i live in SC they turn out flat and crispy around the edges. i just made a perfect batch a few days ago.. here are my tricks... the butter/margarine cant be too hard or too soft. the nestle recipe calls for 2 1/4 cups of flour, and i use 3 full cups. last thing... dont overbeat them, they'll be too runny!It depends on what you mean by thick. If you mean not thin, read this transcript for the show good eats:
SCENE 8
The Puffy
The Kitchen
A cup of buttered flavored shortening into the bowl, along with three quarters of a cup of regular white sugar and one whole cup of brown sugar. Just pack and sweep and pack and sweep. Now if you're curious about the change from butter to shortening, well, it's a curious thing. We'd better ask big green over there. 1 cup butter flavored shortening
3/4 cup sugar
1 cup brown sugar
AB: Hey, Big Green. What's with the shortening.
WC: Well. Shortening melts at a higher
temperature than butter so it remains solid
longer giving the batter time to rise and set
before it spreads. Hah. Increasing the ratio of
brown to white sugar also creates a more
tender cookie. Now leave me alone. shortening melts slowly
stays solid longer
more brown sugar = tender cookie
You've got to give it to him. He knows his stuff. Now while that's creaming, we concentrate on the dry goods. Two and a quarter cups of cake flour sifted together with a teaspoon of salt and a teaspoon and a half of baking powder. It's a lot of changes there. Why? 2 1/4 cups cake flour
1 tsp kosher salt
1 1/2 tsp baking powder
AB: Why?
WC: The lower protein cake flour will tie up less
moisture making it available for steam
production. Steam will lift the batter in the
oven producing a fluffy, cake-like batter.
Switching from baking powder to soda
enhances fluffiness by creating an acidic
batter which will set quicker and spread less.
lower protein flour soaks up less moisture
the leftover moisture turns into steam which provides puff
acidic batters rise more, spread less
Now as soon as your sugar and shortening are light and fluffy—which won't take near as long as the butter because the shortening's not as hard—go ahead and add the wet works: one egg, two egg and the vanilla ... teaspoon and a half, of course. And bring the speed up again until everything is thoroughly incorporated. 1 egg
another egg
1 1/2 tsp vanilla
Now as soon as that is all the way in there, I'm going to slowly add the dry goods. Now, I usually do this in three installments. Why? Well, if you just dump it all in there your mixer is going to throw it all over the counter and then it won't be inside your cookies and that's not good. The other reason is, well, it's got to do with moisture and the way that flour absorbs moisture which is relatively slowly. If you work in about 3 batches, you're going to allow time for the batter to actually form. There's the second installment. Always add it on a low speed and once the flour's worked in, turn it back up so that the batter can beat. And installment number three. There. add the dry stuff slowly
Now stir in your chips, two cups once again and don't turn it up too high. Now once the chips are fully integrated, turn up the speed and slowly bring the head of the mixer out. That will leave the batter in the bowl instead of on the paddle. 2 cups of chips
And now for something completely different: chill this. Why chill? Why ask me? chill batter
WC: Cold dough spreads slowly giving the cookie
time to climb before setting.
cold batter spreads slowly
When your batter has thoroughly chilled, it's time to scoop and bake. And by the way, the smaller the scoop the more puff the cookie will have. chill
scoop
bake
*****If you mean thick an in texture, like chewy, read this transcript from the same show:
SCENE 11
The Chewy
The Kitchen
Back to butter. But this time we're going to melt it. Two sticks, eight ounces, 16 tablespoons, 48 teaspoons in a heavy, medium sauce pan over low heat. 2 sticks unsalted butter melted
medium saucepan
low heat
While that melts, sift together two and a quarter cups of bread flour with a teaspoon each of salt and baking soda. Why? [sound of toilette flushing] Well, where's that big puppet I hired?
2 1/4 cups bread flour
1 tsp kosher salt
1 tsp baking soda
WC: Hmm. Sorry. The water from the melted
butter will combine during agitation with the
higher protein of the bread flour therefore
producing gluten ... which is chewy. Also,
since bread flour can absorb much more
liquid than all purpose flour, more moisture
will stay in the cookie. H2O + wheat protein = gluten
High protein flour ties up moisture, keeping cookies moist.
Add the now melted butter to the mixing bowl and add a quarter cup of white sugar and a quarter cup of brown sugar plus a whole cup of brown sugar. And I should mention that, the darker the sugar you use the chewier the cookies are going to be. Why? 1/4 cup sugar
1 1/4 cup brown sugar
********Hope this helps.
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