Chocolate Chip Cookie Crisps??


This has me absolutely baffled.  I’m not the greatest cook in the world but honestly, I can follow a recipe.   All the ingredients are in there (though Kevin is sure I have to have missed something).  It is humid and warm today, but still?  Enough to have cookies turn out as thin as crackers?

I just don’t get it.

Thank heavens they still taste good.

And if you have any thoughts, I’m more than willing to listen.

8 thoughts on “Chocolate Chip Cookie Crisps??

  1. These look EXACTLY like the cookies I made a while ago. I used to make them all the time and they were always perfect. Really. People would tell me how they weren’t too crunchy, weren’t too chewy. I made them exactly the same way this time and they were flat and hard and breaking apart. They tasted so good though. Weird.

  2. I used the recipe on the back of the Ghirardelli Chip bag. 1 cup butter…. 2 1/4 cup flour – It uses more sugar than the Toll House Recipe, but would that make them FLAT? (1 cup of each of the sugars instead of 3/4)

  3. I’ve been told that yes indeed it is the ratio of sugar in the recipe that makes them flat or mounded… so maybe it’s just a bad recipe.

  4. I did have trouble with the butter. It was placed back in the fridge by one of the children (I’m not mentioning who to protect the innocent) and I had to get it soft again. It is possible that it was softened a little uneavenly 🙂

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