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Tips On Baking Flatter Chocolate Chip Cookies?

I follow the recipes to the T and it turns out too thick. What can I do to make my cookies spread out more instead of rising?
I did melt the butter first. hmmmmm maybe I need to add more butter and little less flour. What if I flatten the dough on my cookie sheet before I bake???

http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx

In addition to your cookie dough being not as stiff - whether you do this by adding a drop or two of milk or allowing your butter to be softer - press the tops of the balls of cookie dough with a fork dipped in flour before baking. If the tops aren't pressed, the baked cookie will have a lovely professional 'cracked' top surface generally. But if your cookies are too thick, pressing on the tops (in two directions if you like, making a tic tac toe crisscross design on top) combined with slightly thinner dough should do the trick

PS I add a bit of instant coffee powder to my recipe, It adds a nice richness to the final product which isn't really identifiable as coffee, but is very yummy. In your case, you might dissolve the tsp of dry crystals in a tsp of warm water first, two birds with one stone

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Graybeard

You need to change the recipe to fit your preference. Basically you need a thinner batter or one that will become softer. That means adding water, or increasing the amount of any oil, margarine, or butter in the recipe. It might also make a difference in the baking time. Experiment a little.
References :

27 April 10 at 01:11

Britney

if you melt the butter a bit before mixing it or even if its just a lil soft they come out flatter, also if you but a little more dough per cookie they come out flattter. however be careful that u dont burn them because since the cookies are thinner they burn faster.
feel free to email me and i can give u my cookie recpie its really good!
References :

27 April 10 at 01:18

Kate

Make sure you’re using baking soda, not baking powder.
Use butter or oil instead of shortening like Crisco. Melt the butter all the way before mixing it in.
Use all-purpose flour, not cake flour.
Increase the amount of sugar slightly. Use more brown sugar/molasses/honey than white sugar.
Bring dough to room temperature before baking.
Remove cookies from oven when they’re just underdone.
References :

27 April 10 at 01:48

Suzy S

In addition to your cookie dough being not as stiff – whether you do this by adding a drop or two of milk or allowing your butter to be softer – press the tops of the balls of cookie dough with a fork dipped in flour before baking. If the tops aren’t pressed, the baked cookie will have a lovely professional ‘cracked’ top surface generally. But if your cookies are too thick, pressing on the tops (in two directions if you like, making a tic tac toe crisscross design on top) combined with slightly thinner dough should do the trick

PS I add a bit of instant coffee powder to my recipe, It adds a nice richness to the final product which isn’t really identifiable as coffee, but is very yummy. In your case, you might dissolve the tsp of dry crystals in a tsp of warm water first, two birds with one stone
References :

27 April 10 at 01:56

chloe

I like them flat and crispy. I just tap them with the spatula when they have about three minutes left to bake. They flatten out and are nice and crispy.
References :

27 April 10 at 02:20

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