My husband’s favorite cookie is chocolate chip. He likes them thin, chewy, and loaded with chips; just like this batch turned out. And I suppose it’s lucky for him that I can’t make a thick, chewy, cookies anymore.
I have no explanation for this, but for some unknown reason my cookies (even my tried and true recipes) will not turn out the way I like them. What’s up with my thin cookies?
For this batch of cookies I followed The Brown Eyed Baker’s recipe for chocolate chip cookies – Michelle is an awesome baker. Her cookies look exactly how I’d like mine to turn out (for my taste), but as you can see they didn’t. I did not roll my cookies into a ball as her recipes calls for because the batter seemed too sticky to allow that. Instead, I dropped them onto a parchment paper lined cookie sheet with a dining sized teaspoon.
Could rolling these cookies into a ball really make such a difference?
I’ve thought this over, and I’ve come to a couple conclusions. The first, is that my baking soda is not working like it should; the second, is that I’ve stopped using my Pampered Chef stoneware for baking cookies and started using a metal cookie sheets. Could either of those things be the answer?
I guess I’ve got some more experimenting to do.
Any and all suggestions welcomed!