How do you make you your cookies fluffy instead of flat?

Question

I live in colorado

Answer 1

Best Answer - Chosen by Asker

I've posted this before and I love the science behind why cookies turn out flat and crisp, puffy and soft or chewy. Looks like you are looking for "The Puffy", which uses butter flavored shortening (NOT butter), CAKE flour and calls for chilling the dough before baking. I've never made The Puffy because I prefer the chewy cookies, but I've tried both The Chewy and The Thin with excellent results so I would think you would get the desired results following The Puffy recipe and concept with your cookies....

I've had great success w/ all of my cookies using the concept Alton Brown uses to make 3 kinds of chocolate chip cookies - the chewy, the puffy and the thin. Depending on what you are looking for, choose the one that best meets your needs. I personally like the chewy. The Thin recipe uses all butter and the dough is not chilled. The Puffy uses butter flavored shortening rather than butter and the dough is chilled. To me, this is too puffy and cake-like. The one I like is the Chewy which uses MELTED butter and the dough is chilled. It isn't flat but not puffy either and stays moist and chewy. Yummm.

This concept works for me with chocolate chip, peanut butter and oatmeal cookies with equal success...melted butter and then chilling the dough.


The Chewy Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.


The Thin Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.


The Puffy Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

Source(s):

FoodNetwork

Asker's Rating:

Asker's Comment:

thanks a lot for the resipies

Answer 2

buy them at the store

Answer 3

A baking stone works wonders! They stay the same shape as when you put them on. Pampered chef, of course, sells them, but I have even seen them at Wal-mart stores now.

Answer 4

Powder sugar is the answer,,,and they stay soft and fluffy....

Answer 5

add baking soda and baking powder

Answer 6

When you cream butter and sugar keep beating it for a long time in the bowl.

Also check the dates on your baking powder - a lot of people keep baking powder around and never look at the dates. Old baking powder = no rising of baked goods. Replace baking powder and cream of tartar every 6 months for best baking results and do not use self-rising flour.

Also, sifting the dry ingredients may help too.

Answer 7

Log onto recipelink.com and type in your question. You'll get an answer in seconds.
You can also chat, and exchange recipes and ideas with others.
They specialize in finding lost recipes for you.
It's a great site and I know you'll love it!

P.S. Use butter if you want a crisp cookie, and use margerine if you want a softer one.

Answer 8

well the thing that you could do is that if you get the dough make it into a ball and put it in the oven it will come fluffy.

Answer 9

I'm not sure but try the message boards at this site there are tons of cooks on there from sally shmoe to joe shmoe and pros
from all over the country
http://www.recipezaar.com/

Answer 10

Try substituting margarine or shortening for butter. Special note for chocolate chip cookies: after many experiments I realized that mom was right, you must use cane sugar for both white & brown sugars. If is doesn't say so - it isn't. Dominos works best. If your choc chip cookies are flatter than pancakes - that's the problem. Good luck!

Answer 11

It is baking soda or baking powder that makes them rise, I can't remember which though, sorry.