chocolate chip cookie woes
Since we moved to Japan and started baking with a small convection oven, we can't make a successful batch of chocolate chip cookies. We can't figure out what the problem is. We can make other things (banana bread, other types of cookies, pizza, etc) just fine with the standard temperature adjustment for convection, but plain old chocolate chip cookies always turn out -totally- flat.
We've tried several recipes and tried changing these factors:
-Adding more flour
-Using different types of flour
-Adjusting the temperature
-Refrigerating vs. non refrigerating the dough
-electric mixer vs. no electric mixer
-new baking soda
-butter vs. margarine
They always plump out in the early baking stages, but then collapse and come out wafer thin.
Tonight I'm going to try substituting shortening for butter, but beyond that... I'm kind of stumped on what else to try. Does anyone have any suggestions?
We've tried several recipes and tried changing these factors:
-Adding more flour
-Using different types of flour
-Adjusting the temperature
-Refrigerating vs. non refrigerating the dough
-electric mixer vs. no electric mixer
-new baking soda
-butter vs. margarine
They always plump out in the early baking stages, but then collapse and come out wafer thin.
Tonight I'm going to try substituting shortening for butter, but beyond that... I'm kind of stumped on what else to try. Does anyone have any suggestions?