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Topic: chocolate chip cookie success  (Read 913 times)

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    • Smiley Gifts World
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chocolate chip cookie success
« on: January 30, 2011, 04:41:03 PM »
I have made choc chip cookies several times since moving to England and they have always come out wrong, thin and no good. After seeing several suggestions I gave it another go today (first time in years). I put extra flour and extra baking soda--- they came out perfectly :)
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Re: chocolate chip cookie success
« Reply #1 on: January 30, 2011, 05:05:53 PM »
Yay!!
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    • Jennifer Knits
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Re: chocolate chip cookie success
« Reply #2 on: January 30, 2011, 05:11:03 PM »
Have you tried chilling the dough before baking? Starting off cold means they don't spread as much.
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Re: chocolate chip cookie success
« Reply #3 on: January 30, 2011, 07:59:28 PM »
Good for you!!! I have made choc chip cookies several times over here and they were always the opposite- very fluffy almost like muffins. I added more flower and think skipped either the baking powder or soda and they were ok. I guess the English flour is different to ours?!
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Re: chocolate chip cookie success
« Reply #4 on: January 30, 2011, 08:55:34 PM »
Quote from: HG on January 30, 2011, 04:41:03 PM
I have made choc chip cookies several times since moving to England and they have always come out wrong, thin and no good. After seeing several suggestions I gave it another go today (first time in years). I put extra flour and extra baking soda--- they came out perfectly :)
Ditto--I read the thread about using one quarter cup more flour per cup of flour and they came out perfectly--finally after three years!
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Re: chocolate chip cookie success
« Reply #5 on: January 30, 2011, 09:35:00 PM »
I had the same thing happen to me! I was visiting my boyfriends family for the very first time and wanted to bake something there for them. VERY unsuccessful, I almost cried! (I seem to cry at anything though.) Luckily his mum suggested after the first batch came out awful to add more flour. The following batches came out much better! Still not the cookie I was hoping they would try but good none the less.
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Re: chocolate chip cookie success
« Reply #6 on: January 31, 2011, 08:11:19 AM »
Piggy, you can also use what is marked strong flour.  US flour has more gluten due to more sun, strong flour has more gluten in it. 

I wouldn't use it for delicate cakes, or for any UK recipe that calls for plain flour but it works fine for cookies and other US recipes.

I made 8 types of cookies at Christmas, about 6 dozen of each, and they all turned out fine.  Well, except for the d@mn kiffles which always unfold themselves as they bake because my friend's mother won't give out her recipe.  But they were still tasty.  :)
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Re: chocolate chip cookie success
« Reply #7 on: February 01, 2011, 02:40:03 AM »
Thanks bookgrl! So good to know these things without a bunch of trial and error.
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