Thick Chocolate Chip CookiesFrom time to time here at BnBFinder, innkeepers will get in touch with us because they have a question about some aspect of the inn business. We’re accustomed to handling inquiries about marketing your B&B, how search engines really work,what a Babymoon is and what the weather is like in NYC. Yesterday an innkeeper got in touch with a query that has us stumped, so we’re looking for your assistance to find an answer.

“How do you make thick cookies? How do other innkeepers keep them from spreading out in the pan?”


Considering the recipes and photos we see daily from all of you innkeepers out there, we’re absolutely confident that someone out there has the answers. Please take a second and leave a comment if you have some advice to share. Thanks!

16 thoughts on “What’s The Secret To Thick Cookies?

  1. I read somewhere that you should always use a cool cookie sheet, never one that just came out of the oven. Also, I think some recipes are just supposed to produce a thin cookie. Hope this helps!

  2. I’ve read that cookies that spread have too much butter in the batter. I also agree that some recipes require the use of cool cookie sheets.
    Hope this helps

  3. Sorry, but I have to disagree. My cookies always come out flat. My friends and my sister use the same recipe and theirs are thick! I get very frustrated. We all talked about this and no one knows the answer. Maybe I’m just a flat cookie person! If anyone has the secret – please share.

  4. You should always make sure the pan is cool. I alternate pans to allow cooling time. With chocolate chip cookies, I came across a recipe that suggests you roll the cookies into a one inch ball. This really works.

  5. Try adding one or two tablespoons of flour to your dough before dropping and see if that helps.

    Also, in order to have fresh cookies every night for guests, even if there are just 2 or 3, I freeze my dough. Make the dough like normal, then using a cookie scoop drop them very close together on a cookie sheet and freeze. When frozen put into a storage bag (be sure to mark-they all look alike when frozen!). When you need cookies, just put the number you need on a cold cookie sheet and let defrost while the oven preheats. They will stay thicker.

  6. This is the easiest and fastest cookie recipe for B&Bs. It is a secret recipe and I will share it with you! Take a box of cake mix (any kind/any brand). Take the mix out of the box and throw the box away. Put the mix, 2 eggs and a 1/2 cup of vegetable oil (I use Canola) into a bowl and mix. That is your cookie dough! Bake at 350 for 12 to 13 minutes. Don’t over cook. For chocolate chocolate chip cookies use devils food cake mix (don’t use mixes with butter in them) and add 1/2 cup white and/or dark chips. I use spice or pecan mix and add pecans and/or white chips. Use your imagination. I scoop with a tiny “ice cream” scoop. Place about 2 inches apart and bake. I do use the insulated cookie sheets with parchment paper. Enjoy!

  7. Here are a couple of suggestions. If you are making pretty much any cookie except for a shortbread or cutout sugar cookies, I use criso instead of butter. Butter has a tendency to spread the cookies and also brown or burn them. I also use only air insulated cookie sheets and when you take the cookies out of the oven, let them finish cooking on the cookie sheet for about 10 minutes before removing them. Also, I underbake all my cookies by about 1 minute. Hope that helps.

  8. I agree that if you put too much butter the cookies will turn flat, what I do is add about 1/3 to 1/2 cup of all purpose flour to the batter and also I rolled the batter into small balls and then placed them about 1 to 2 inches apart in the cooking sheet. Hope this help.

  9. whatever you do don’t use a non stick spray or grease the pan. I used to do this and ended up with flat shapeless cookies. I use a heavy non stick cookie sheet which seems to stop them spreading,and now my cookes are perfect ‘store bought” shape but with that wonderful home baked taste (and smell!)

  10. Use shortening or butter, never margarine. Shortening (Crisco only in my book) makes the best cookies. I used to have that problem when I used margarine. A friend made nice plump ones and I asked her what she did and she told me she used Crisco instead of margarine.

  11. I don’t have much cookie experience but I have found that using my convection oven and parchment paper makes the best cookies.

  12. Cookie dough needs a proper flour/shortening recipe to produce the desired result. Also, cookies tend to spread on warm humid days because flour tends to absorb moisture. Be sure your oven is preheated to the proper temperature. Always start with a cold cookie sheet. Chill the dough or formed cookies before baking, especially during the summer months. Bake a few cookies first and check for spreading. If they spread too much, add a couple of tablespoons of flour at a time and test again. Keep doing this until you acheive the desired result. Other suggestions is check your flour. I use a good pastry flour to make cookies and muffins. Cold butter added to a recipe will make a firmer cookie than melted butter or room temperature butter. Addition of ground nuts also tends to tighten up the batter.

  13. Kristi, I asked a friend of mine who’s a pastry chef about perfect cookies this weekend, and she also said that a convection oven is what makes cookies jump from being ‘great’ to ‘bakery perfect’.

  14. Our “house cookie” is never flat. I have read the previous 14 comments and none apply to the recipe we use. I have to think it is the combination and quantity of ingredients that mnke it a “perfect” cookie and we have stayed with only this same recipe for several years.

  15. Georgeanne it sounds like you have the perfect recipe. Would you consider sharing it?

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