Could be a lot of different things, but here are the most likely culprits:
1) Oven is too hot. If the fats melt too quickly, your dough will collapse before the baking powder/soda reacts enough. Turn the oven down a few degrees...it might be running hotter than the temp gauge says. 2) Butter/Margarine was too soft/melted when you put it in the batter. Same problem as part 1, but you can fix it by leaving your dough in the fridge for a bit after mixing it, and before you bake it. It's always best to refrigerate the dough between batches for this reason. 3) Pans are too hot when you put the dough on them...especially if it's only happening on later batches. Give 'em some time to cool. 4) Insufficient leavening. I always overdo the baking powder. Put in too much, and you'll get a metallic taste, but you have a fair amount of leeway.
There was a Good Eats episode where Alton Brown makes three batches of chocolate chip cookies showing how you can control things like this to change the texture of the cookies. I think it's "Three Chips for Sister Marsha" or long those lines.
Comments 2
1) Oven is too hot. If the fats melt too quickly, your dough will collapse before the baking powder/soda reacts enough. Turn the oven down a few degrees...it might be running hotter than the temp gauge says.
2) Butter/Margarine was too soft/melted when you put it in the batter. Same problem as part 1, but you can fix it by leaving your dough in the fridge for a bit after mixing it, and before you bake it. It's always best to refrigerate the dough between batches for this reason.
3) Pans are too hot when you put the dough on them...especially if it's only happening on later batches. Give 'em some time to cool.
4) Insufficient leavening. I always overdo the baking powder. Put in too much, and you'll get a metallic taste, but you have a fair amount of leeway.
Hope this helps with your cookie adventures!
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