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Q. I have used the Nestle Toll House recipe countless times without any problems but the last couple of times I have tried making these cookies the dough seems to have the consistency of cake batter. When I bake the cookies, they end up looking more like chocolate chip cake than cookies. I have a kitchen aid mixer that I use. Could it be the type of attachment that I am using?
A. It is so frustrating to have baking go wrong, especially when you have had success in the past. There are a few things that come to mind when I see this question, but I am certain that your equipment has little to do with the problem.
My first question to you is this: have you moved recently? If you have then, I am guessing that you moved to a higher elevation. High altitude baking is a tricky ordeal and I have more tips and advice on that at my high altitude baking chocolate chip cookies page.
If you have not then, my advice would be to pay closer attention to the amount of liquid that is your batter. The more liquid you add, the more cake like the final product will be. And finally, make sure you are properly measuring your leavening agents and not using a self rising flour. You want to use an all-purpose flour. I can't stress enough about the proper use of ingredients. You can find more information on my chocolate chip cookie ingredient page.
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