Why does my chocolate chip cookies have a cake texture?

Question

I want my cookies to have an extremely flat and crisp shape.

Answer 1

that happen to me once and what had happened was i left put to much eggs and butter

Answer 2

Less egg (or smaller eggs)

More sugar

Less flour (use cake flour if possible)  

More baking soda (makes cookies spread) and less baking powder (makes cookies puff up)

Answer 3

You have to much moisture. Possibly the eggs but it could be other kinds of moisture, like water, as well. Also, you might be using to soft a flower (i.e. too little gluten) or you might be using too much flour period. I recommend you get a new recipe. Try "allrecipes.com". It has user reviews, so the ratings are fairly reliable.

Answer 4

too much egg makes them cakey

Answer 5

Are you sure you used the number of eggs the recipe calls for?  Did you use x-tra large eggs.  At any rate, it is the eggs that make them cakey.  What type of fat did you use?  Crisco or Butter?  Butter is when you want crispy.  Use it at room temperature to help even more or even more daring is to melt the butter first.  I like mine cakey so I prefer to use cold butter that I cut in.

Do not take the advice above and use Cake Flour, that totally defeats your purpose.  She is also WAY off on the whole baking powder/soda deal...but that is for another day.

My recommendation is to find a recipe using less eggs.  Go to the site the gal gave you above.  Easier that than using a recipe that calls for 2 eggs and reducing it yourself to 1.  That won't work.  Baking is often an exact science.

EDIT

The thing with baking is you MUST follow the recipe.  It truly is the one element of cooking in which it really, really does MATTER.  Most chocolate chip cookie recipes call for baking SODA.  Baking Powder does indeed tend to puff the cookie up, thus ensuring that you're more likely to have the cake-like consistency.

Answer 6

Did you put an egg in them. If so that would give them a cakey texture. I think a little more butter in the mixture might help too.

Answer 7

Your recipe probably has more eggs than a flat crisp one would. More butter means flatter and crisper. Look on Martha Stewart's website for a crisp chocolate chip cookie recipe. She has many. Here is the link to one of them:

http://www.marthastewart.com/portal/site...

Answer 8

NO IT IS NOT THE EGGS!!!

. You used to much leavening  or the wrong kind of flour. Also if you used a product like crisco for the butter or  margarine they will be cake like  every time

IF you want Flat crisp cookies, read the following do' s  n don't s

use more brown sugar than white, that makes chewy cookies

if you want crisp use more white than brown

if you want crisp cookies , bake the dough at room temp.

also for crisp flat cookies Melt your butter before adding it to your recipe.

I have also found that butter is not always the best choice , although I love to bake with it , it also adds unneeded water content yo your baked goods. I prefer STICK margarine like blue bonnet or the likeness of.  

it you want thicker cookies chill your dough

turn up your oven about 10 extra degrees that will also help

if you put them on a hot pan they will spread

Answer 9

leave out one of the eggs next time.