Why my chocolate chip cookies have a cake-like texture?

I want them to be soft and chewy in the middle but I do NOT want them coming up with a cake-like texture!, what am I doing wrong?

Public Comments

  1. When they are half way done, take a spatula and flatten them. This will make the soft and chewy.
  2. sounds like too much baking soda.
  3. let them cook a little longer
  4. Too many eggs.
  5. Chewy Chocolate Chip Cookies

    You're probably not using enough brown sugar.

    Ingredients
    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

    Method
    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.
  6. Make sure you have enough butter in your mixture (sometimes melted butter gives a chewier texture) which means not too much flour and don't overcook your cookies - take them out when they are till a little soft but just cooked. Brown sugar or muscovado sugar makes for chewier cookies than ordinary sugar too.
  7. did you forget the baking soda??
  8. Make them thinner, that way they can bake the whole way through quickly, making them crunchy, but if you get them out at the right time, soft in the middle.
    It is hard to tell somone what they are doing wrong when we dont relaly know what happened, i would say just keep trying until you get it.
    Let them cook at a lower heat for a longer time to ensure they are cooked properly?
    Maybe add more flour if the texture is too soft...
  9. LIGHT brown sugar for chewy, DARK brown sugar for crispy.
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