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too cakey == too much flour. too thin == not enough flour. pull the cookies 1 minute before their full time on your first run because cookies are better slightly under than slightly over.
tell the doneness by looking at the bottom of the cookie - that is the color that will tell uou the most about their doneness <3
Great tips! how much should I reduce the flour by?
Not enough information for an exact answer, but if you have plenty of ingredients I would go 5% less and keep everything else the same. If it isn't enough then keep lowering it until you hit the right balance and if you overshoot then bump it up halfway to your prior one and and kind of work your way to the right spot from there.
Definitely write down everything you try each time if you aren't already as when you get it right that will be your recipe from here on out.
Nice one thanks. I'm using plain flour with baking powder should I reduce the baking powder?
oh, saw another problem here. use baking soda for regular choco chip cookies.
baking soda == baking powder without the rising element. the acidity of the cookie will bring less fluffiness/cakiness than the full rise from powder. for a reference on amount (sorry, i am american so i use cheeseburger measurements...), i use 2-1/3c flour to 1 teaspoon baking soda; not cut with baking powder
edit: i think i said that wrong. baking soda has the rising agent, but not the activator for the rising agent. baking powder has the activator.
Ahhhhhhh that makes sense thanks so much! How much should I add if I'm using plain flour?
might as well just hand it over, lol. this is my ingredient list:
1 Cup (2 sticks) Butter
2-1/3 Cup Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1/4 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 Tablespoons Milk
1-1/2 Teaspoons Vanilla
1 Bag (~11-12oz) of Choco Chips (substitutable)
edit: note: 2 eggs are for 1 whole egg + 1 egg yolk
edit 2: my steps... might as well....
#Melt Butter
melt the butter and let it cool slightly
#Mix 1
Mix together flour, salt, baking soda
putting onto paper plate after mixing works well here...
#Mix 2
In mixer, add butter, sugar, & brown sugar, and beat for 2 minutes
#Mix 3
Mix together 1 egg, 1 egg yolk, milk, vanilla
#Mix 3 & 2
Mix 3 into mix 2 on slow/stir
#Mix Plate
Slowly pour Mix 1 into main mix, make sure it fully mixes
#Add Chips
Pour in your chocolate (or whatever type) chips; mix on slow/stir until combined, then turn off.
#Chill
Chill in the fridge for 1 hr
#Prep & Bake
Split into 24 cookies. Use parchment paper. Bake for 12-15 minutes at 375F.
2 sheets per bake swap sheets 1/2 way through
You superstar! I've screenshotted it thanks so much. Is flour just plain flour? And do they go chewy not cakey because I feel cursed atm
yes, i use all-purpose flour (same as plain flour, just american); these have that cookie texture, not the cakey texture (a small rise, but not a ton)
You've been really kind helping me so much mate, i really appreciate it 🙏
I made these today. I knocked the sugar down by 1/3 and I did misread it and put it in the freezer not the fridge. They are cakes not cookies cry cry cry 😢 I give up
i think i am using the same; i use what is called "all-purpose flour" in usa
ah great thanks 😊
I love it! I've also heard this referred to as "... in freedom units"
I would recommend changing one thing at a time and consulting one of the images that show what causes the different issues to see what else to adjust.