.flat cookies.

oh my. I didn't realize how rusty I am now at baking. I finally got into it again, after 3 years of dormancy (is that even a word?? :p). Anyway, I tried making cookies last night, and they turned out FLAT (think pancake). I've never had that happen to me. (But then I've never used the Toll House recipe, I've used Mrs. Fields. But I lost the recipe, so I'm making do. Anyway, back to the story...) Again, after googling, I realized one should never take the toll house recipe seriously, unless I want flat cookies...heheh. Hey, by the way, I'm just quoting that from someone. Don't sue me for libel, please.

Anyway. I got the tip that I should microwave the butter to soften it, as opposed to leaving it at room temperature. It doesn't work. I got pancakes remember? Anyway, here's a shorter summary of baking911's tips (to save you the time of clicking the link) to puffy cookies. :)

TIP #1: Start with CHILLED butter right from the refrigerator. Start creaming the ingredients together with a hand-held electric mixer. Resume creaming only until the butter and sugar mixture has just turned light in color and is still slightly grainy.
TIP #2: Mix the eggs in thoroughly, one at a time right from the refrigerator.
TIP #3: Add in 1 to 2 tablespoons or 1/4 to 1/2 cup more than the flour called for in the recipe, making sure not to add too much.
TIP #4: Use 2/3 of the amount of regular chocolate chips/use the full amount in mini ones.
TIP #5: Keep the dough chilled at all times.
TIP #6: Use NON -insulated, non-stick and light colored cookie sheets, without rims.
TIP #7: DO NOT GREASE the cookie sheets. Line them with parchment paper.
TIP #8: Preheat the oven.
TIP #9: Put only the recommended size of batter on the sheet.
TIP #10: Underbake. Cool cookies for 10 minutes.
TIP # 11: Cool the baking pan before putting in new batter. (YES, I've done this!)

By the way, if you want detailed explanations for each tip, go to the source of the tips. Enjoy! :D (image courtesy of princeton.edu).