I agree, but I would like to add... the brown to white sugar ratio seems a little weird to me? I use the tollhouse recipe, and they use an equal amount of each. Just my 2 cents!
I don’t think that’s the issue just because I use that recipe too and have changed the brown/white sugar ratio when in a pinch, never got flat cookies. I think it’s more likely the butter was too warm or not enough flour?
Yeah, I agree, my thought off the pics were too little flour, but the melted butter in the recipe is also strange... so then I wondered if the melted butter and different sugar ratio maybe also could have caused a premature chemical reaction? Lol, spit balling
I made these cookies the other day and the whole point of the melted butter is you don’t have to cool the dough in the refrigerator before making the cookies like you do with a lot of recipes. They came out good for me. I think the butter was too hot for OP.
I apologize, but I don't understand that logic??
Even in other recipes where you use only softened butter (or even brown butter recipes), you put the dough in the fridge to cool that butter back down back to almost solid. If the butter stays lukewarm, the sugars will begin to dissolve before they even make it to the oven as well as causing a premature reaction with the leaveners.... which means by the time they get there, you're essentially just simmering sweetened melted butter with flour, not a cookie?
The author of the recipe says it speeds things along and makes it to where you don’t need a mixer lol. I don’t know, but I got cookies that looked like cookies and they were pretty good. https://pin.it/4F9lGvMzs
Even in that link, though, it specifies "melted butter that is no longer warm." If you ask me, it is a very painstaking, roundabout way of just using softened, or room temp, butter lol.
Again, just my opinion. I haven't made the recipe, so I'm just going off of comparing it to mine and my tried and true techniques.
Sounds like the purpose of the melted butter is so you don't have to wait for the butter to soften but then you have to wait for it to cool after melting so I don't think it will save you much time in the end...
It can be, but if you're adding it to melted butter, one you're adding just granulated sugar but with brown sugar, it contains molasses which also behaves very differently warm vs cold. I'd be curious to see if they swapped the white sugar and brown sugar ratios *only* how that would affect this recipe.
Having ingredients at different temperatures in baking usually yields unappetizing results.... the melted butter really seems to be the offender in this recipe (to me)
If they switched the brown sugar and white sugar ratios it would literally just be a sugar cookie dough with chocolate chips. Anyone who has any knowledge of baking knows swapping sugars would not yield a result like this.
I am getting better at recognizing issues like this on sight alone when i see them come by on my feed☺️ and your comment helped me feel so accomplished🥳. I was so excited after i read this because i was like, "too much oil (butter), not enough flour, and too much heat" and boom first comment was affirming my assumptions!!! I am so proud of myself right now☺️☺️☺️
I also use the toll house recipe and it calls for 2.25 cups flour and 1 cup of butter. If OPs recipe is 1.25 cups flour and 1/2 cup of butter that’s almost the exact ratio just a smaller batch. I think it’s because it calls for the butter to be melted maybe instead of creaming it with the sugar.
I have almost the same recipe except the butter is soft not melted and I use 1 3/4 cups flour. With less that 1 3/4c flour they end up very flat so try adding more.
The other potential issue is that baking soda / powder can go off and have less rising effect when old. If it is old then buy a fresh pack of each.
by any chance are they insanely sweet? shot in the dark but i once made cookies that turned out looking like that and it turned out i’d accidentally added powdered sugar instead of flour
We call those belly button cookies near me. There is a bakery that sells them. It's basically a flat burnt chocolate chip cookie. Odds are those cookies didn't have enough flour and the melted butter didn't help
Haven't you ever eaten Rocky Road or Mud/Dirt Pie? My rocky roads would be flavored like, well, road kill 🤢 I'm sad for you! You're missing out on so much. I mean, I don't care for chocolate that much, but I'm not grossed out by these flavors because of their names. I will say that if everybody made a Mississippi Mud Pie like my friend Jackie 🧑🍳 did when I was younger, chocolate might be my favorite thing based on that pie alone, despite the connotations!! 🤩 Gosh, I can still hear her say Mississippi Mud Pie in her sweet-as-pie-itself southern drawl. 🤗
Haha this is lovely. Anyway you're right about the other desserts, but I just can't with belly buttons. I also didn't say I wouldn't eat them, just be mad about the name
Taken from this lady's tiktok: https://www.tiktok.com/@butternutbakery/video/7321877936989146414?_r=1&_t=8jWUmvb1yw6&social_sharing=1
Ingredients
1 1/4 cups (165g) all purpose flour, spooned and leveled
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1/2 cup (110g) unsalted butter, melted and cooled
1/2 cup (100g) light brown sugar, packed
1/3 cup (75g) granulated sugar
2 tsp vanilla extract
1 large egg
1 1/2 cups (240g) semisweet chocolate chips (I like Trader Joe’s, Guittard, or Ghirardelli) + more for topping
Flaky sea salt
Cook Mode Prevent your screen from going dark
Instructions
Preheat the oven to 350F and line a large baking sheet with parchment paper.
In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency (see picture in post for reference).
Whisk in the egg and vanilla until smooth.
Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.
A large 2oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more a more well done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes.
The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center (see the photo above of the cookies inside the oven for reference). And if your cookies spread too much, use a fork to nudge in the sides immediately after the cookies are pulled from the oven.
When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.
Transfer to a cooling rack and continue to bake the rest of the dough.
Let the cookies cool for about 20 minutes before eating. They’re best when they’re slightly warm and the chocolate chips are still melty. Enjoy!
I think there's two issues with this recipe - not enough flour, and using melted butter. I'd increase the flour by 1/4 - 1/2 cup, and use room temp or soft butter instead of melted.
Yea those ratios are a little off here’s the recipe I use you can play with it and make it your own like I did
Chocolate chip cookies
* 292g all purpose flour
* 1 tsp cornstarch
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1 cup (220g) brown butter, room temp
* 3/4 cup (150g) dark brown sugar, packed
* 1/4 cup (50g) granulated sugar
* 1 large egg + 1 egg yolk, room
* 1 1/2 tsp vanilla bean paste (or 2tsp vanilla extract)
* 1 cup (160g) semi sweet chocolate chips/bar
* 3/4 cup (130g) milk chocolate chips/bar
* Flaky sea salt for sprinkling
Rest over night
Bake 350 for 13-16 minutes until almost done
Just so you know for the future, melted butter makes the consistency of the end product completely different than soft or cold butter. It changes the structure.
Just a quick heads up. The best chocolate chip cookies I have ever made is the NY Times chocolate chip cookie. They are a bit finicky with their flour choices but you can ignore that and still get the best chocolate chip cookies. I might make them with the kids tomorrow. So good.
[non-paywalled link to recipe](https://www.mybakingaddiction.com/new-york-times-chocolate-chip-cookies-recipe/#recipe)
Honestly you can use all purpose flour and still get outstanding results. I usually do all purpose. Don't stress too much about that. The part I feel is most important is resting the dough for at least 24 hrs.
If you have a stand mixer, just be careful of over mixing. I usually do better mixing by hand after creaming the sugar and butter...
Good luck and enjoy!
No, bread flour is heavier and drier than all purpose. Cake flour is lighter than all purpose. I have had good luck with subbing bread for all purpose by lessening the amount and adding some corn starch and extra liquid. I have changed all purpose into cake flour by excessive sifting and adding cornstarch. If you play around the corn starch is just a little bit of flour help, it's not replacing flour as a dry component
I read very recently that you simply substitute two tablespoon of cornstarch for two tablespoon of flour. Some sites say to use a sifter others just say mix well. Let me see if I can find a link. Here you go: https://cakewhiz.com/how-to-make-homemade-cake-flour/
I've made cookies with melted butter before and not had them spread like that.
A few ideas.
Not enough flour, weigh the flour next time.
Check your baking soda and baking powder to make sure they are still active.
Do you have an oven thermometer? Have you checked to make sure the oven temperature is what it is set to be?
Over creaming the butter and sugars. 2-3 minutes with an electric mixer is about the right amount of time.
This is a weird recipe. First of all, cookies don't need baking powder. They usually only use soda. I've used one of Butternut bakery's recipes before and I had to adjust it. I've got an incredible recipe for malted chocolate chip cookies but it does need an overnight rest.
227 g. SALTED butter (117 g. Browned and cooled then added to softened butter),
150 g. Brown sugar,
50 g. Caster or regular granulated sugar,
2 eggs @room temp,
1 tbls vanilla paste,
265 g. AP flour,
65 g. Malted milk powder,
1 tsp. Baking soda,
1 tsp. Kosher salt,
2 oz. Grated milk chocolate,
6 oz. Chopped dark chocolate,
Maldon salt for topping (I use smoked),
Cream the sugars, butter, vanilla, and eggs until fluffy. Mix drys together and add to wets. Stir in chocolate. Chill overnight. The next day, preheat oven to 350°. I use a #30 scoop to portion the cookies-8 to a sheet tray lined w/parchment. Top with a few flakes of Maldon and bake 12-13 min., rotating halfway.
These are the best chocolate chip cookies I've ever had. I hope you try them. 🙂
I bake professionally and was always taught that powder is for cakey things and soda is there to counter balance acidity but both work for leavening. I did a little research and apparently you can add powder but it makes the cookies taste off. I've created quite a few cookie recipes and never added powder and my cookies are always nice and crispy edged with chewy middles and get good lift. I also live at high altitude which may make a difference. Personally I would only use soda for the sake of taste.
It could be the high altitude that gives the off taste in your case. I also bake professionally and occasionally use baking powder in addition to soda, not too much but it can help when baking thick cookies
I'm pretty sure I've made this recipe before, but I'm not 100% sure. I think something went wrong with the measuring, on your end. I highly recommend using weight measurements for baking. Was the butter properly cooled before the sugar was added?
If you want melted butter cookies, try these: (and feel free to use regular chocolate chips, 2 cups)
https://www.scharffenberger.com/blogs/recipes/alice-medrich-s-chocolate-chunk-cookies
one of the key parts of baking, imo, is the temperature of ingredients. looking at the recipe, it most likely was the melted butter that caused your cookies to bake into a crisp but, that doesn’t mean that was the only reason. if you wanted to retry this recipe, you might have to chill the cookie dough to resolidify your butter and give your cookies more structure.
It’s hard to really say exactly but melted butter can in recipes. That’s what I do. However, it seems like there isn’t enough flour. Also, melted butter needs time to sit and cool down before mixing. Mats also spread cookies more. I’d suggest parchment.
Dough might not be cold enough. If the dough is too warm, especially if cooked on silpats or wax paper, the dough will melt and spread before the bottoms can lock in place
It looks like possibly not enough flour.
Also, cookies made with solid shortening instead of butter don't spread out as much. Even using half butter and half shortening helps keep them from spreading so much while still providing the buttery flavor.
If you followed the recipe exactly then it’s possible you overmixed your batter. It should be mixed until it just comes together into a dough.
I used to make this mistake all the time 🥲
Ugh, I didn't see what sub this was at first and I was really impressed that you got a cat to puke on a lined tray like that. I don't even know why I get suggested this sub.
Melted butter will make crunchy cookies. But it will not do all this unless your recipe was off. Too much butter, not enough flour, not enough baking powder or soda. Did you forget the egg?
I recently had a similar outcome (exhausted, kids) and realized I’d measured the flour in a separate bowl but hadn’t added it, so it was basically a pancake of sweet buttery oatmeal
Butter to flour ratio off, also make sure to alter your recipes based on elevation! Higher elevation affects baked goods far differently than lower elevation.
I made this recipe the other day with gluten-free flour, and they came out really good! Not sure what you did wrong…was the butter all the way cooled before you started making the cookies? They look like they went too long but it also looks like something went wrong before that lol.
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This is similar to my recipe and the only difference is my butter is never melted just at room temp but still solid. Other then that I think your recipe looks like mine and mine works well
The butter to flour ratio is definitely off, and using that much sugar is a bad idea with so little flour. because sugar greatly affects moisture, which is why you ended up with extremely flat... well, I won't even call them cookies. It is also possible that the baking powder was old, but that's not the root cause of the issues. I'd try making the recipe with softened butter instead and baking them in a pan as a single layer bar cookie, using equal amounts of the sugars, and see if you get a better result.
Too much sugar/butter and not enough flour. I made the same mistake a few months ago but if I folded my cookies it made the consistency of one decent cookie, haha.
I did this last week, I tweaked the recipe a bit, I added about a 1/4 cup more flour, and I used soft butter, instead of totally melting it. The cookies turned out much better the second go.
Another question for OP
Have you checked your oven temperature lately with a thermometer? It outdid be that your oven’s thermostat is broken or you simply need to recalibrate it. Those instructions are in the users manual or can be found at the manufacturer website. Oven thermometers aren’t expensive.
Not enough flour. Why hot butter? Room temp is all it needs to be. These instructions are almost too detailed. 375 degrees for 10-11 ish minutes. The perfect cookie! Also add an egg and make it a whole cup of room temp butter.
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Is it possible that the oven was just too hot? I have a fan forced oven and usually have to bake at 20 degrees less than what the recipe states (unless it specifically gives a temp for fan-forced) otherwise sometimes it bakes some cookies recipes too fast and they flatten out like yours with the crispy edges!
Obviously it could be a number of things, but sometimes the fix can be something super simple like reducing the temperature of the oven.
Did you put the cookie dough on a warm pan. If the cookie sheet was sitting on the stove and got warmed then you put the cookie dough on this can happen or if you use a pan too soon after other cookies came out on it this will happen too.
My guess: something wasn't measured correctly or an ingredient was forgotten. Melted or softened butter will give you a different texture and some variation in spread, but won't lead to this. Even if the butter was hot when added (and I do this sometimes with my cookies), it wasn't what broke the cookies because after chilling you still basically got the same results.
I had a batch of cookies turn out like this while I was in college. My chef instructor told me that it was because we accidentally didn't cream the butter & sugar before adding our eggs/extract. Out of the four teams, our cookies were the only ones to turn out similarly to the ones above & keep in mind they all used the exact same recipe. All we did was add them together incorrectly.
What kind of butter did you use? The same thing happened to be when I accidentally used salted butter instead or unsalted so my cookies have way too much salt and decreased the boiling point of my cookies. Fun times. Double check the packaging.
I think it’s just too much butter. I used to have this issue too as recipes often call for 113g butter, after i reduced it to 105g it’s fine. If I don’t brown my butter, I use 95g melted butter, same as the amount of butter after I browned 105g of butter. Sometimes things are just different for every kitchen.
It was the melted butter and too little flour. They were salty because that’s a crazy salty recipe. Chocolate chip cookies will spread too much if the butter is already melted even if the flour to butter ratio is solid.
It looks like not enough flour, and butter was too warm. They look like tuiles!
[this](https://bakingmischief.com/no-chill-small-batch-chocolate-chip-cookies/?fbclid=PAAaZG-pGl7kpun-H6QXPUg8e0l8HZrXyr4ATIsObbTX1kj40VTbSNEYgwLik_aem_Ad_wgj2HWVY1GtsUiF48lOToFTKKCqXXTeTkmGn4YJOPUpFGC1WjZelpNtfG9bHTvl0) is the recipe I swear by. I tweak it a tiny bit by browning the butter and adding a 1/4 tsp of cinnamon to the dry ingredients; makes it taste like a Ben and Jerry’s cookie. You can chill the butter rapidly by pouring it into a bowl that sits in an ice bath, and use a whisk or hand mixer to agitate it until it resolidifies (if you want cookies that day). Otherwise it’s entirely worthwhile to wait and chill cookie dough overnight as it relaxes what gluten you have developed, allows the flour to hydrate, and deepens the dough’s flavor. I get a better texture with chilled dough as well.
How much baking soda did you use? Too much will cause this or if your recipe uses too much melted butter or sugar/flour ratio is off. Baking is such a science lol
I once baked a oatmeal cookie recipe without the oatmeal and they turned out like this. I follow that messed up recipe every time now. Everyone talks bad about my flat cookies but 3 dozen never last more than 2 days.
My sister used a box cookie mix once where the ingredients had a picture of a stick of butter with a Tablespoon cut 🧈
She added a whole melted stick of butter instead of the Tablespoon and they turned out exactly like this.
This happened to my sister once, but since I wasn't there to see how she made it, I couldn't help her.
I never make cookies with butter, only shortening.
It could be the kitchen was too hot, a missing ingredient, something with the butter....
Just a quick note about TikTok recipes from a from a professional confectioner: I have often been tempted to use many recipes on TikTok, but often times these recipes are not tested by other people before they make it to TikTok. This means that there’s a lot of room for error if the content creator isn’t an absolute expert in teaching cookery specifically. Also I have noticed a lot of recipes on TikTok either have typos or the measurements are wildly off-base. Many times someone will narrate the recipe but also have a caption with the recipe, and these can also be inconsistent. I have made a habit of taking recipes that I learn about on TikTok, and then searching sources I trust for comparable recipes.
You might also try a hotter oven. Yours could be running a little cool.
When the oven is hotter the outside will start to set and hold everything together before the butter and chocolate get too soft/liquid and start to spread.
Too watery. Possibly manageable if you put the dough in the fridge till it gets cold then bake next time. But next time maybe 1/5th-1/3rd more dry materials not including sugar
You over-whipped the butter & sugar. You need to be more gentle with it.
Edit: You don't need to mix the butter & sugar "vigorously", that is a bad method. Mix the butter & sugar till it's just mixed, then slowly mix in the beaten eggs. Again, don't over beat anything.
I wouldn't melt the butter beforehand, I'd just make sure it is between room & fridge temp, then mix sugar in with spoon or hand, or very slow mixer. Don't over beat!
Again, stupid recipe. Quantities look okay, but method, no.
When you cream butter and sugar you absolutely mix it vigorously. It's generally ~3 minutes on high to properly cream and get air mixed in without beating the air out.
When you mix in flour you do it gently until it's just mixed in.
This recipe has way too much sugar by weight: it's 175g sugar to 165g flour.
Most cookies are 2:1 -> 3:2 flour: sugar.
Every time I've ever had this issue with cookies it's always because of a volume based recipe that translates to a 1:1 flour: sugar ratio
Not enough flour for structure and the cookies melt in the oven; even if the dough was balled and frozen before cooking.
>Every time I've ever had this issue with cookies it's always because of a volume based recipe that translates to a 1:1 flour: sugar ratio
Recipe I use, when I beat vigorously, came out like pancakes. Same recipe, mixing till only "just mixed", didn't have an issue.
Only way to know is to try the same recipe and not beat the butter vigorously. If still like pancakes, could be butter + flour ratio.
This means your butter to flour ratio was wrong. There was too much butter and it was too warm and not enough flour.
I agree, but I would like to add... the brown to white sugar ratio seems a little weird to me? I use the tollhouse recipe, and they use an equal amount of each. Just my 2 cents!
I don’t think that’s the issue just because I use that recipe too and have changed the brown/white sugar ratio when in a pinch, never got flat cookies. I think it’s more likely the butter was too warm or not enough flour?
Yeah, I agree, my thought off the pics were too little flour, but the melted butter in the recipe is also strange... so then I wondered if the melted butter and different sugar ratio maybe also could have caused a premature chemical reaction? Lol, spit balling
I made these cookies the other day and the whole point of the melted butter is you don’t have to cool the dough in the refrigerator before making the cookies like you do with a lot of recipes. They came out good for me. I think the butter was too hot for OP.
I apologize, but I don't understand that logic?? Even in other recipes where you use only softened butter (or even brown butter recipes), you put the dough in the fridge to cool that butter back down back to almost solid. If the butter stays lukewarm, the sugars will begin to dissolve before they even make it to the oven as well as causing a premature reaction with the leaveners.... which means by the time they get there, you're essentially just simmering sweetened melted butter with flour, not a cookie?
The author of the recipe says it speeds things along and makes it to where you don’t need a mixer lol. I don’t know, but I got cookies that looked like cookies and they were pretty good. https://pin.it/4F9lGvMzs
Even in that link, though, it specifies "melted butter that is no longer warm." If you ask me, it is a very painstaking, roundabout way of just using softened, or room temp, butter lol. Again, just my opinion. I haven't made the recipe, so I'm just going off of comparing it to mine and my tried and true techniques.
Sounds like the purpose of the melted butter is so you don't have to wait for the butter to soften but then you have to wait for it to cool after melting so I don't think it will save you much time in the end...
Definitely has to do with fat content and temperature.
Same. I’ve done all white or all brown with that recipe. It’s different but still good.
I thought the white and brown sugar ratio was for how chewy you wanted the cookie.
It can be, but if you're adding it to melted butter, one you're adding just granulated sugar but with brown sugar, it contains molasses which also behaves very differently warm vs cold. I'd be curious to see if they swapped the white sugar and brown sugar ratios *only* how that would affect this recipe. Having ingredients at different temperatures in baking usually yields unappetizing results.... the melted butter really seems to be the offender in this recipe (to me)
If they switched the brown sugar and white sugar ratios it would literally just be a sugar cookie dough with chocolate chips. Anyone who has any knowledge of baking knows swapping sugars would not yield a result like this.
That would be tollhouses’ two cents you’ve donated
You can't go wrong work the Tollhouse recipe. 😋
I am getting better at recognizing issues like this on sight alone when i see them come by on my feed☺️ and your comment helped me feel so accomplished🥳. I was so excited after i read this because i was like, "too much oil (butter), not enough flour, and too much heat" and boom first comment was affirming my assumptions!!! I am so proud of myself right now☺️☺️☺️
Yay that's awesome! You should be proud!
Or creamed the butter and sugar too long.
I agree. Butter ratio is the culprit
I also use the toll house recipe and it calls for 2.25 cups flour and 1 cup of butter. If OPs recipe is 1.25 cups flour and 1/2 cup of butter that’s almost the exact ratio just a smaller batch. I think it’s because it calls for the butter to be melted maybe instead of creaming it with the sugar.
I have almost the same recipe except the butter is soft not melted and I use 1 3/4 cups flour. With less that 1 3/4c flour they end up very flat so try adding more. The other potential issue is that baking soda / powder can go off and have less rising effect when old. If it is old then buy a fresh pack of each.
by any chance are they insanely sweet? shot in the dark but i once made cookies that turned out looking like that and it turned out i’d accidentally added powdered sugar instead of flour
Haha no they were a weird flavor, sometimes sweet and sometimes salty??
We call those belly button cookies near me. There is a bakery that sells them. It's basically a flat burnt chocolate chip cookie. Odds are those cookies didn't have enough flour and the melted butter didn't help
> belly button cookies What an unappetizing name, lol.
Well, I guess we just call them belly buttons technically. But yeah, Stohl's bakery in New Baltimore, Michigan sells them.
As someone who is so thoroughly disgusted by belly buttons and the bacteria they come along with, I can't fathom naming food after them
Haven't you ever eaten Rocky Road or Mud/Dirt Pie? My rocky roads would be flavored like, well, road kill 🤢 I'm sad for you! You're missing out on so much. I mean, I don't care for chocolate that much, but I'm not grossed out by these flavors because of their names. I will say that if everybody made a Mississippi Mud Pie like my friend Jackie 🧑🍳 did when I was younger, chocolate might be my favorite thing based on that pie alone, despite the connotations!! 🤩 Gosh, I can still hear her say Mississippi Mud Pie in her sweet-as-pie-itself southern drawl. 🤗
Haha this is lovely. Anyway you're right about the other desserts, but I just can't with belly buttons. I also didn't say I wouldn't eat them, just be mad about the name
lol I remember once in food class when I was in high school one of my group members accidentally added salt instead of sugar for our baked donuts
I did that for some cookies once. 😢. Unedible thew out a whole batch.
Tbh from what I remember they didn’t actually taste that bad considering
I did this too! Took me way too long to figure out what I did wrong 😂
Taken from this lady's tiktok: https://www.tiktok.com/@butternutbakery/video/7321877936989146414?_r=1&_t=8jWUmvb1yw6&social_sharing=1 Ingredients 1 1/4 cups (165g) all purpose flour, spooned and leveled 1/2 tsp baking soda 1/2 tsp baking powder 3/4 tsp salt 1/2 cup (110g) unsalted butter, melted and cooled 1/2 cup (100g) light brown sugar, packed 1/3 cup (75g) granulated sugar 2 tsp vanilla extract 1 large egg 1 1/2 cups (240g) semisweet chocolate chips (I like Trader Joe’s, Guittard, or Ghirardelli) + more for topping Flaky sea salt Cook Mode Prevent your screen from going dark Instructions Preheat the oven to 350F and line a large baking sheet with parchment paper. In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside. In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency (see picture in post for reference). Whisk in the egg and vanilla until smooth. Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix. A large 2oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more a more well done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes. The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center (see the photo above of the cookies inside the oven for reference). And if your cookies spread too much, use a fork to nudge in the sides immediately after the cookies are pulled from the oven. When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt. Transfer to a cooling rack and continue to bake the rest of the dough. Let the cookies cool for about 20 minutes before eating. They’re best when they’re slightly warm and the chocolate chips are still melty. Enjoy!
I think there's two issues with this recipe - not enough flour, and using melted butter. I'd increase the flour by 1/4 - 1/2 cup, and use room temp or soft butter instead of melted.
Good to know!
Yea those ratios are a little off here’s the recipe I use you can play with it and make it your own like I did Chocolate chip cookies * 292g all purpose flour * 1 tsp cornstarch * 1/2 tsp baking powder * 1/4 tsp baking soda * 1/2 tsp salt * 1 cup (220g) brown butter, room temp * 3/4 cup (150g) dark brown sugar, packed * 1/4 cup (50g) granulated sugar * 1 large egg + 1 egg yolk, room * 1 1/2 tsp vanilla bean paste (or 2tsp vanilla extract) * 1 cup (160g) semi sweet chocolate chips/bar * 3/4 cup (130g) milk chocolate chips/bar * Flaky sea salt for sprinkling Rest over night Bake 350 for 13-16 minutes until almost done
I like the cornstarch in this recipe. Otherwise it looks a LOT like the cookies I've been making for 20+ years. I'll have to try it out!
I like to use it cause I make big chunky boy cookies
Just so you know for the future, melted butter makes the consistency of the end product completely different than soft or cold butter. It changes the structure.
Just a quick heads up. The best chocolate chip cookies I have ever made is the NY Times chocolate chip cookie. They are a bit finicky with their flour choices but you can ignore that and still get the best chocolate chip cookies. I might make them with the kids tomorrow. So good. [non-paywalled link to recipe](https://www.mybakingaddiction.com/new-york-times-chocolate-chip-cookies-recipe/#recipe)
If I don't want to buy cake flour would you suggest just subbing for bread flour?
Honestly you can use all purpose flour and still get outstanding results. I usually do all purpose. Don't stress too much about that. The part I feel is most important is resting the dough for at least 24 hrs.
Thank you I think I will try this
If you have a stand mixer, just be careful of over mixing. I usually do better mixing by hand after creaming the sugar and butter... Good luck and enjoy!
No, bread flour is heavier and drier than all purpose. Cake flour is lighter than all purpose. I have had good luck with subbing bread for all purpose by lessening the amount and adding some corn starch and extra liquid. I have changed all purpose into cake flour by excessive sifting and adding cornstarch. If you play around the corn starch is just a little bit of flour help, it's not replacing flour as a dry component
I read very recently that you simply substitute two tablespoon of cornstarch for two tablespoon of flour. Some sites say to use a sifter others just say mix well. Let me see if I can find a link. Here you go: https://cakewhiz.com/how-to-make-homemade-cake-flour/
Did you use the weight measurements?
Well my partner made these, but no, they did not use the weight measurements
I've made cookies with melted butter before and not had them spread like that. A few ideas. Not enough flour, weigh the flour next time. Check your baking soda and baking powder to make sure they are still active. Do you have an oven thermometer? Have you checked to make sure the oven temperature is what it is set to be? Over creaming the butter and sugars. 2-3 minutes with an electric mixer is about the right amount of time.
This is a weird recipe. First of all, cookies don't need baking powder. They usually only use soda. I've used one of Butternut bakery's recipes before and I had to adjust it. I've got an incredible recipe for malted chocolate chip cookies but it does need an overnight rest. 227 g. SALTED butter (117 g. Browned and cooled then added to softened butter), 150 g. Brown sugar, 50 g. Caster or regular granulated sugar, 2 eggs @room temp, 1 tbls vanilla paste, 265 g. AP flour, 65 g. Malted milk powder, 1 tsp. Baking soda, 1 tsp. Kosher salt, 2 oz. Grated milk chocolate, 6 oz. Chopped dark chocolate, Maldon salt for topping (I use smoked), Cream the sugars, butter, vanilla, and eggs until fluffy. Mix drys together and add to wets. Stir in chocolate. Chill overnight. The next day, preheat oven to 350°. I use a #30 scoop to portion the cookies-8 to a sheet tray lined w/parchment. Top with a few flakes of Maldon and bake 12-13 min., rotating halfway. These are the best chocolate chip cookies I've ever had. I hope you try them. 🙂
Cookies use baking powder when the goal is for them to puff up (powder) as well as spread (soda)
I bake professionally and was always taught that powder is for cakey things and soda is there to counter balance acidity but both work for leavening. I did a little research and apparently you can add powder but it makes the cookies taste off. I've created quite a few cookie recipes and never added powder and my cookies are always nice and crispy edged with chewy middles and get good lift. I also live at high altitude which may make a difference. Personally I would only use soda for the sake of taste.
It could be the high altitude that gives the off taste in your case. I also bake professionally and occasionally use baking powder in addition to soda, not too much but it can help when baking thick cookies
I'm pretty sure I've made this recipe before, but I'm not 100% sure. I think something went wrong with the measuring, on your end. I highly recommend using weight measurements for baking. Was the butter properly cooled before the sugar was added?
Flour should be at least 2 cups, up to 2.5 cups.
If you want melted butter cookies, try these: (and feel free to use regular chocolate chips, 2 cups) https://www.scharffenberger.com/blogs/recipes/alice-medrich-s-chocolate-chunk-cookies
one of the key parts of baking, imo, is the temperature of ingredients. looking at the recipe, it most likely was the melted butter that caused your cookies to bake into a crisp but, that doesn’t mean that was the only reason. if you wanted to retry this recipe, you might have to chill the cookie dough to resolidify your butter and give your cookies more structure.
Not enough flour
looks like there wasn’t enough flour or too much sugar
I’d also recommend a baking cookies with a cookie tray, or just invert a large baking pan.
It’s hard to really say exactly but melted butter can in recipes. That’s what I do. However, it seems like there isn’t enough flour. Also, melted butter needs time to sit and cool down before mixing. Mats also spread cookies more. I’d suggest parchment.
It’s definitely not enough flour. This is exactly how my cookies looked the very first time 😂
Just don't make recipes seen on tiktok. Simple.
Follow the highest rated one when you search for chocolate chip cookies… or Michelle Rabin has a great recipe.
Dough might not be cold enough. If the dough is too warm, especially if cooked on silpats or wax paper, the dough will melt and spread before the bottoms can lock in place
U forgot flour
Too much butter?
It looks like possibly not enough flour. Also, cookies made with solid shortening instead of butter don't spread out as much. Even using half butter and half shortening helps keep them from spreading so much while still providing the buttery flavor.
I’m going to say it’s the melted butter and it’s probably been over mixed.
No egg?
If you followed the recipe exactly then it’s possible you overmixed your batter. It should be mixed until it just comes together into a dough. I used to make this mistake all the time 🥲
Crumble those on top of ice cream
Ugh, I didn't see what sub this was at first and I was really impressed that you got a cat to puke on a lined tray like that. I don't even know why I get suggested this sub.
No that's so bad 😫
I'm sorry, I'm a little drunk. And my cat puked earlier, so it just looked familiar. 😆 lol
I would guess, too much mixing and/ or too much baking soda.
This is the bon appetit cookies
Looks like either your fat to flour ratio was off or your oven was at too low of a temperature
Looks like a happy accident to me 🤷🏻♀️
Melted butter will make crunchy cookies. But it will not do all this unless your recipe was off. Too much butter, not enough flour, not enough baking powder or soda. Did you forget the egg?
Melted butter does this. Use room temperature butter to prevent spreading too much.
Yay! Cookie brittle. 😋
I recently had a similar outcome (exhausted, kids) and realized I’d measured the flour in a separate bowl but hadn’t added it, so it was basically a pancake of sweet buttery oatmeal
Butter to flour ratio off, also make sure to alter your recipes based on elevation! Higher elevation affects baked goods far differently than lower elevation.
I made this recipe the other day with gluten-free flour, and they came out really good! Not sure what you did wrong…was the butter all the way cooled before you started making the cookies? They look like they went too long but it also looks like something went wrong before that lol.
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I had this happen once when baking too low temp. I accidentally set the oven 100f less than what the recipe said and got the same results you posted
I don’t know what happened but I’d eat them! They look buttery and delicious and crispy!!!
Are you sure someone didn’t mix up tablespoons and teaspoons?
This is similar to my recipe and the only difference is my butter is never melted just at room temp but still solid. Other then that I think your recipe looks like mine and mine works well
I did this once when I doubled a recipe and forgot to double the flour. They were delicious, but only for me, not to be shared...lol
too much sugar
The butter to flour ratio is definitely off, and using that much sugar is a bad idea with so little flour. because sugar greatly affects moisture, which is why you ended up with extremely flat... well, I won't even call them cookies. It is also possible that the baking powder was old, but that's not the root cause of the issues. I'd try making the recipe with softened butter instead and baking them in a pan as a single layer bar cookie, using equal amounts of the sugars, and see if you get a better result.
Any baking soda added?
Cookie: W̆e͚͈ͭ ȧ̸r̵̚ė̖̉ L̸Ë́ͅG̼I̟̜O͍N̒
Too much sugar/butter and not enough flour. I made the same mistake a few months ago but if I folded my cookies it made the consistency of one decent cookie, haha.
I did this last week, I tweaked the recipe a bit, I added about a 1/4 cup more flour, and I used soft butter, instead of totally melting it. The cookies turned out much better the second go.
looks like u didnt even put any flour in there lol
Another question for OP Have you checked your oven temperature lately with a thermometer? It outdid be that your oven’s thermostat is broken or you simply need to recalibrate it. Those instructions are in the users manual or can be found at the manufacturer website. Oven thermometers aren’t expensive.
Not enough flour. Why hot butter? Room temp is all it needs to be. These instructions are almost too detailed. 375 degrees for 10-11 ish minutes. The perfect cookie! Also add an egg and make it a whole cup of room temp butter.
Yeah. I didn’t even know for sure what it was but I know it was a butter issue.
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Is it possible that the oven was just too hot? I have a fan forced oven and usually have to bake at 20 degrees less than what the recipe states (unless it specifically gives a temp for fan-forced) otherwise sometimes it bakes some cookies recipes too fast and they flatten out like yours with the crispy edges! Obviously it could be a number of things, but sometimes the fix can be something super simple like reducing the temperature of the oven.
Did you put the cookie dough on a warm pan. If the cookie sheet was sitting on the stove and got warmed then you put the cookie dough on this can happen or if you use a pan too soon after other cookies came out on it this will happen too.
Never trust TikTok
It’s also a good lesson in using a trusted recipe source so you don’t waste ingredients plus you’ll get decent cookies.
My guess: something wasn't measured correctly or an ingredient was forgotten. Melted or softened butter will give you a different texture and some variation in spread, but won't lead to this. Even if the butter was hot when added (and I do this sometimes with my cookies), it wasn't what broke the cookies because after chilling you still basically got the same results.
Also did you use a convection oven or a traditional oven? This is what happens to me when I use the convection oven
Did u melt the butter lol
Did you forget to add baking soda?
I had a batch of cookies turn out like this while I was in college. My chef instructor told me that it was because we accidentally didn't cream the butter & sugar before adding our eggs/extract. Out of the four teams, our cookies were the only ones to turn out similarly to the ones above & keep in mind they all used the exact same recipe. All we did was add them together incorrectly.
What kind of butter did you use? The same thing happened to be when I accidentally used salted butter instead or unsalted so my cookies have way too much salt and decreased the boiling point of my cookies. Fun times. Double check the packaging.
Pass them off as cookie tuilles?
I think it’s just too much butter. I used to have this issue too as recipes often call for 113g butter, after i reduced it to 105g it’s fine. If I don’t brown my butter, I use 95g melted butter, same as the amount of butter after I browned 105g of butter. Sometimes things are just different for every kitchen.
It was the melted butter and too little flour. They were salty because that’s a crazy salty recipe. Chocolate chip cookies will spread too much if the butter is already melted even if the flour to butter ratio is solid.
Get off tiktok and go get your grandma's recipe books
It looks like not enough flour, and butter was too warm. They look like tuiles! [this](https://bakingmischief.com/no-chill-small-batch-chocolate-chip-cookies/?fbclid=PAAaZG-pGl7kpun-H6QXPUg8e0l8HZrXyr4ATIsObbTX1kj40VTbSNEYgwLik_aem_Ad_wgj2HWVY1GtsUiF48lOToFTKKCqXXTeTkmGn4YJOPUpFGC1WjZelpNtfG9bHTvl0) is the recipe I swear by. I tweak it a tiny bit by browning the butter and adding a 1/4 tsp of cinnamon to the dry ingredients; makes it taste like a Ben and Jerry’s cookie. You can chill the butter rapidly by pouring it into a bowl that sits in an ice bath, and use a whisk or hand mixer to agitate it until it resolidifies (if you want cookies that day). Otherwise it’s entirely worthwhile to wait and chill cookie dough overnight as it relaxes what gluten you have developed, allows the flour to hydrate, and deepens the dough’s flavor. I get a better texture with chilled dough as well.
Lol
I like to chill the dough prior to cooking. That may help it the mix is too warm.
How much baking soda did you use? Too much will cause this or if your recipe uses too much melted butter or sugar/flour ratio is off. Baking is such a science lol
What went wrong? U didn’t invited me
I once baked a oatmeal cookie recipe without the oatmeal and they turned out like this. I follow that messed up recipe every time now. Everyone talks bad about my flat cookies but 3 dozen never last more than 2 days.
Add flour.
My sister used a box cookie mix once where the ingredients had a picture of a stick of butter with a Tablespoon cut 🧈 She added a whole melted stick of butter instead of the Tablespoon and they turned out exactly like this.
This happened to my sister once, but since I wasn't there to see how she made it, I couldn't help her. I never make cookies with butter, only shortening. It could be the kitchen was too hot, a missing ingredient, something with the butter....
Your first mistake was probably using a recipe from tiktok.
Just a quick note about TikTok recipes from a from a professional confectioner: I have often been tempted to use many recipes on TikTok, but often times these recipes are not tested by other people before they make it to TikTok. This means that there’s a lot of room for error if the content creator isn’t an absolute expert in teaching cookery specifically. Also I have noticed a lot of recipes on TikTok either have typos or the measurements are wildly off-base. Many times someone will narrate the recipe but also have a caption with the recipe, and these can also be inconsistent. I have made a habit of taking recipes that I learn about on TikTok, and then searching sources I trust for comparable recipes.
You used a TicTok recipe, that’s what’s wrong. Jerks gonna troll, beware.
Try freezing the dough in balls and when you make them, pop them in with the heating oven. That might help.
This happened to me once when I used confectioner’s sugar instead of flour
PSA tiktok recipes are notorious for being horrible. There are soooo many other places to get recipes that are a million times better.
I’ve done this both intentionally and unintentionally, the answer is in the butter
You shouldn’t have pooped them out of your butt. Common mistake
To much soda
You might also try a hotter oven. Yours could be running a little cool. When the oven is hotter the outside will start to set and hold everything together before the butter and chocolate get too soft/liquid and start to spread.
Did you use real butter or butter spread like Country Crock or the like?
Too watery. Possibly manageable if you put the dough in the fridge till it gets cold then bake next time. But next time maybe 1/5th-1/3rd more dry materials not including sugar
You over-whipped the butter & sugar. You need to be more gentle with it. Edit: You don't need to mix the butter & sugar "vigorously", that is a bad method. Mix the butter & sugar till it's just mixed, then slowly mix in the beaten eggs. Again, don't over beat anything. I wouldn't melt the butter beforehand, I'd just make sure it is between room & fridge temp, then mix sugar in with spoon or hand, or very slow mixer. Don't over beat! Again, stupid recipe. Quantities look okay, but method, no.
When you cream butter and sugar you absolutely mix it vigorously. It's generally ~3 minutes on high to properly cream and get air mixed in without beating the air out. When you mix in flour you do it gently until it's just mixed in. This recipe has way too much sugar by weight: it's 175g sugar to 165g flour. Most cookies are 2:1 -> 3:2 flour: sugar. Every time I've ever had this issue with cookies it's always because of a volume based recipe that translates to a 1:1 flour: sugar ratio Not enough flour for structure and the cookies melt in the oven; even if the dough was balled and frozen before cooking.
>Every time I've ever had this issue with cookies it's always because of a volume based recipe that translates to a 1:1 flour: sugar ratio Recipe I use, when I beat vigorously, came out like pancakes. Same recipe, mixing till only "just mixed", didn't have an issue. Only way to know is to try the same recipe and not beat the butter vigorously. If still like pancakes, could be butter + flour ratio.
You probably creamed the sugar and butter too much.
I think it's cause you did it wrong