Recipe 24: Chocolate Chip Cookies

Chocolate Chip Cookies. A f’ing legend. You may recall that I’m afraid of them. I’ve screwed up a lot of batches of chocochip cooks in my day. I figure I’m ready, though. These look delicious and will be fine.

Cross your fingers for me. 

Step 1: Gather ingredients: flour, butter, brown sugar, chocolate chips, sugar, vanilla, baking soda, salt, eggs.

Step 2: Whisk together flour, salt, and baking soda.

See what I did? This is a different color bowl than I usually use for this step! Changing. It. Up.

Step 3: Beat together butter and both sugars until light and fluffy.

A lot of people have told me that you’re supposed to melt the butter for chocolate chip cookies. Martha just told me to use softened butter. She’s the queen, so you can all shut up.

Step 4: Add eggs, one at a time, until incorporated.

Step 5: Add flour mixture.

Step 6: Stir in chocolate chips.

Look at that. Done with the dough. EASY!

Step 7: Place 1/4 cup mounds of dough on a parchment-lined sheet.

Um…1/4 cup? I’m used to tablespoon-size dough balls! Are you insane?

Look how much dough that is. I guess that’s how you get a big, thick cookie.

Step 8: Bake.

What the hell happened?! These do not look like the picture! That color! Those wrinkles! The horror!

I decided to investigate. What is going on in the oven?

This is what I discovered:

They’re melting and then slowly flattening. Uh…

I am so smart. I came up with a solution. Before we get to that, I just ran out of parchment so I can finally open up the Martha Wrap that my friend Breanna got me as a gift.

Martha Wrap is one side parchment and one side foil “for roasting, baking, and steaming.” Cool! And the genius woman didn’t forget her brand. It’s stamped all over the foil. I love it.

So back to me. I pressed down the dough in hopes that it would evenly spread instead of melt.

What’s going on? 30 seconds after I put this in, the damn Martha Wrap curled over the corners! Mom! This baking time sucks!

Oh, but look, I was right. These look way better.

And…ding! They’re ready!

I’m going to hurt someone. Why do these look just like the rest?!

And the corners really jacked up those 4 cookies!

I’m so frustrated. Every time I think I’m doing well as a baker, something like this happens. IF YOU KNOW A SOLUTION, PLEASE EXPLAIN IN THE COMMENTS. Please don’t tell me to melt the butter.

Link to original recipe

Yields: 16
I got: 19

Start time: 8:45
End time: 9:40 (55 mins)
Martha’s estimated time: 1 hour

What did I learn?

  • Chocolate chip cookies are still my nemesis.
  • Martha Wrap is probably better for wrapping/grilling than it is baking.

What do I need to learn?

  • Everything! Why did they melt/wrinkle?
  • Why did the chocolate chips stay in the center?
  • How do I make them look like hers?

Clearly, nobody would buy these from a bake sale. They’d run away. Luckily, they’re only 50% crap. They taste really good. I’m going to sit in the dark so I don’t have to look at them while I eat every last one. Please mourn with me.

Okay, maybe I can market them as cool giant eyeballs. What do you think?

4 responses to “Recipe 24: Chocolate Chip Cookies

  1. Here are some thoughts:
    Temperature- oven might be too hot, but most likely dough is too warm. Only cream butter and sugar for 30 seconds to prevent warming butter too much. Also try chilling dough for 15 minutes before putting in oven
    Leavening- if your baking powder/soda is old it might have lost its power
    Pan- if the pan is greased/slick that can encourage spreading
    Hope the works, if you don’t have an oven thermometer I would just try turning it down 25 degrees and chilling your cookies before cooking them. Good luck friend!!

  2. Weird! I have never had chocolate chip cookies get melty and stuff like that. Did you chill the dough before baking? Chilling could keep it from “melting” as fast. I totally squish my dough down too though, otherwise mine come out in little balls. Without seeing the proportions of the ingredients or cook time/temp I don’t really know if anything else could be contributing.

    And melting the butter is not necessary it just supposedly makes the cookies more “chewy” like a brownie.

  3. Kristyn Elton

    In my experience, the flat wrinkly thing usually happens as a result of the dough being too warm at one stage or another, or being slightly over-cooked. Try:
    *Baking for less time (the recipe says 15-18, I would go for 12-14)
    *Maybe your oven runs hot – bake at 350 vs. 375
    *Make sure your baking powder is still active – it may not be doing its job!
    *Use eggs, butter, and chocolate chips straight from the refrigerator
    *Chill the dough for 10 minutes or so before baking
    *Do not bake second and third batches until your pan has cooled, or use a new pan

    Hope this helps!
    P.S. I’d still eat those flat-wrinklies.

  4. Reduce heat, cook for like 10-12 mins, use normal greaseproof paper – not the posh crap, the basic stuff does the intended job. Chill the dough for at least an hour before baking.

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