How to make cookies that don't flatten out like pancakes

It's a trade off. If you use real butter, they are flat. You can replace all or part of it with shortening and they will be taller in profile. Also, sifting the flour helps. Measure it by gently packing. Then sift if before adding it. Don't over mix. Fold it. Use fresh flour and baking powder/soda.

quote:

---

It's a trade off. If you use real butter, they are flat. You can replace all or part of it with shortening and they will be taller in profile. Also, sifting the flour helps. Measure it by gently packing. Then sift if before adding it. Don't over mix. Fold it. Use fresh flour and baking powder/soda.

---

I just used margarine in these. Either all the way thinner or thicker would have been better than my "domes". I'll tinker with this too.

If you didn't use butter, you didn't use the TollHouse recipe. Try real butter.

I get flat cookies using real butter in the Toll House recipes as well. There's a cookie recipe on Pinterest that I tried once that stayed fluffy. It called for cornstarch as a fluffy ingredient. I'll edit this post to find the recipe link.

Best-Ever Chocolate Chip Cookies:

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 cup bittersweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda, and salt. Stir in chocolate chunks.
4.Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges (The tops will not brown, but do not cook longer than 11 minutes).
5. Let cool, on the sheet, or a wire rack for 5 minutes. Remove from baking sheet and cool completely. Makes 3 dozen.

Whatever amount of baking soda your recipe calls for, decrease that amount until you get the height you want

I'd suggest trying chilling the dough before you change any of the ingredient proportions. If you think about what happens when you put room temperature cookie dough, about half of which is some kind of fat (butter/shortening) into a hot oven, it's going to "melt", or flatten out, before it begins to cook. What you want is to minimize or slow down the "melting" before the cooking starts. You can do this by chilling, or even freezing the dough.