I make these chocolate chip cookies every so often. The main ingredients are:
1c sugar
1c brown sugar
1c butter
3c flour
Then, some small amounts of vanilla extract, baking soda, 2 eggs, etc.
Anyways, I can never get them to rise much, which isn't too big of deal b/c I make them for wife, not me, and she still like them. But, they look silly to me and if I were to ever make them for anyone else I'd be kind of embarrassed.
Any idea on what I can do to make them rise?
i'm no culinary chemist, but is seems you have no acid in the recipe to react with the baking soda and leaven the cookies (make them rise).
you could substitute honey for part of the sugar, or use baking powder instead of baking soda.
good eats (alton brown) had a good episode about the different formulas for cookies that are chewy, rise, etc. he has posted a lot of his episodes on youtube.
it sounds like the person who wrote your recipe just preferred thin cookies.
Cool, thanks for the help! I'll try looking up some of his recipes and comparing them to mine and see what the difference might be.
I believe baking powder is to make your baked good rise whereas baking soda is to make things spread - it might be as simple as substituting powder for soda
That's interesting, b/c they are quite spread out. I'm going to either look for one of Alton's recipes or try substituting bs or bp.
Yeah, substituting baking powder probably would do the trick. Also, get a fresh can, because it loses its effectiveness over time.