Why are round edges on chocolate chip cookies so hard to achieve?
by Carolyn
(Maryland)
Q. How can I make chocolate chip cookies and have the edges not get flattened out and looking so "home made"? I would like a rounder edge so that it looks like something you'd buy in a bakery. I have followed the Toll House recipe exactly and I still cannot perfect that round edge shape.
A. A great question and a very common complaint. Cookies tend to get that crispy flat edge when they spread too quickly in a hot oven. Recipes loaded with pure butter such as the Toll House Recipe, although delish, are notorious for the dreaded cookie edge. However, my Best Chocolate Chip Cookie Recipe produces a nice edge to all my cookies. It would be worth a try. If you are a loyal Toll House fan then try these two techniques:
1. Add 1/4 cup flour to your mix. This will add just a smidgen more density to your cookie helping it to stand up in the oven longer with less spread.
2. Try a "low and slow" approach to baking your dough. Try a 325 degree oven for 12 min on a parchment lined cookie sheet. Check for brown edges when done.
The overall process to mixing and baking a cookie is very important and more important than the recipe itself. All my secrets for producing that perfect "lunch counter" quality cookie can be found here. Good luck!
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