How do I make my cookies less flat?

How do I make my cookies less flat?

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  1. 3 weeks ago
    Anonymous

    Baking powder. Freezing the dough for an hour two helps a bunch to.

    • 3 weeks ago
      Anonymous

      >Fat content could be higher than optimal for your preferred cookie
      >Warm dough will spread more than cold dough
      >You may have too little leavening

      Both of these but if you want to go cheat mode just use a muffin pan.

      • 3 weeks ago
        Anonymous

        >cookies are basically just thin muffins
        simmer down, buster. what's next, you gonna say that pancakes are just flat waffles?

        • 3 weeks ago
          Anonymous

          yes, if you use the same batter

    • 3 weeks ago
      Anonymous

      I chilled it overnight and used a teaspoon of baking soda and powder with 250g of flour

    • 3 weeks ago
      Anonymous

      I'm due for another Amadeus rewatch.

  2. 3 weeks ago
    Anonymous

    >Fat content could be higher than optimal for your preferred cookie
    >Warm dough will spread more than cold dough
    >You may have too little leavening

  3. 3 weeks ago
    Anonymous

    Bash the shit out them with a cast iron skillet

  4. 3 weeks ago
    Anonymous

    More flour and baking soda. Not a lot, but enough to make the dough noticeably thicker.

  5. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      >no control cookie
      moronic infographic

      • 3 weeks ago
        Anonymous

        Isn't the baking soda cookie the control? Assuming it's got both white and brown sugar with creamed butter still cold.

        • 3 weeks ago
          Anonymous

          Who’s to say, there’s nothing labeled control. Maybe it’s all BS and omits salt.

          • 3 weeks ago
            Anonymous

            >Who’s to say, there’s nothing labeled control. Maybe it’s all BS and omits salt.
            I wonder if the control cookie looks the best out of all the cookies, but who knows?
            It doesn't exist

            • 3 weeks ago
              Anonymous

              “Both” (lmao) looks the best, but is clearly not the control.

      • 3 weeks ago
        Anonymous

        Control is the standard Toll House recipe. Sorry you're too stupid to realize that.

        Bananas are not related

        • 3 weeks ago
          Anonymous

          Idk if random food blog chem fiend Midwest roastie makes normal cookies that look like mine do, this is why control samples are needed.

          • 3 weeks ago
            Anonymous

            >this is why control samples are needed.
            Actually, in academia, most peer reviewed studies aren't actually peer reviewed, and can get published if you give the publisher enough money.
            Similarly to that, the use of a "control" is optional. For example, one could say that 440 mg of Aleve relieves pain more effectively than a placebo.

            • 3 weeks ago
              Anonymous

              Did you think this post had a point?

              • 3 weeks ago
                Anonymous

                >Did you think this post had a point?
                Your post clearly does not have a point.

            • 3 weeks ago
              Anonymous

              >For example, one could say that 440 mg of Aleve relieves pain more effectively than a placebo.
              The placebo is the control, dipshit.

        • 3 weeks ago
          Anonymous

          you break the monotonous daily grind of the wagie with your epic bananamaxxing haul and they look like you dropped your pants and took a fat steamy shit in their chicken noodle soup... I fricking hate wage cucks so much bros, it's unreal.

        • 3 weeks ago
          Anonymous

          That guy owns monkeys

          • 3 weeks ago
            Anonymous

            You do realize slavery was abolished decades ago you racist piece of shit.

    • 3 weeks ago
      Anonymous

      Um, what did the default cookie look like?
      I don't know what these are being compared to.

    • 3 weeks ago
      Anonymous

      This one has a control

      • 3 weeks ago
        Anonymous

        >shelled out for the sentient oven
        >mfw its not any better existential dread i was cooking with before
        starting to think the oven is fricking with me on purpose

  6. 3 weeks ago
    Anonymous

    Mine always end up cakey, I think it's because I use too much egg and not enough fat, or maybe too much flour.
    1 egg, <50g of butter (30g maybe) and a teaspoon of baking powder for a cup of flour and half a cup of sugar. I don't chill the dough.
    Not preheating your oven properly probably makes a huge difference. In my electric oven the cookies rise a lot but in a regular oven they will meltdown and stay flat because I don't wait enough time for it to preheat.

  7. 3 weeks ago
    Anonymous

    I've been experimenting too, trying to get a thick soft cookie
    This time I browned the butter and chilled for 40 minutes and they came out very nice

    • 3 weeks ago
      Anonymous

      Those look amazing, niice

    • 3 weeks ago
      Anonymous

      >white salt
      >plain cookies
      Meh. Not bad but they look too bland.

  8. 3 weeks ago
    Anonymous

    Just add the secret ingredient.

    • 3 weeks ago
      Anonymous
  9. 3 weeks ago
    Anonymous

    More flour

  10. 3 weeks ago
    Anonymous

    What happens if you put them in a muffin tray to bake?

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