Every time I make chocolate chip cookies they turn out flat like the photo shown. Today I made them and they turned out perfectly after several tries at tweaking my technique. Heres what I finally did right. Follow the Ghiradelli Milk Chocolate Chip Cookies recipe to the letter. Soften the butter (Use real butter) at room temperature. Be sure to add the eggs one at a time. Follow it to the letter EXCEPT: Sift the flour, salt and baking soda. The recipe says not to sift, but Im telling you SIFT THE FLOUR SALT AND BAKING SODA. I used darker baking pans and baked at 375 degrees one cookie sheet at a time. I heaped the dough onto tablespoons that comes with your silverware...the bigger spoons. I heaped the dough onto the spoon and even packed it a bit into a ball to keep it from melting down so fast in the oven. I baked the cookies for 9 minutes and let them sit on a wire rack for a minute or two and then removed them from the baking sheet onto the wire rack. Then cool completely. They are wonderful.
Posted on: Tue, 03 Dec 2013 20:36:16 +0000
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