Cookies: Why do cookies deflate after baking?

Pam recently e-mailed the Kitchenshrink with several questions. With the help of my friend Jean Anderson, I answered one last week and Jean and I will take on the second this week, “Why do cookies deflate when you take them from the oven.  Especially chocolate chip?” My thought was that Pam might be using the new Crisco that certainly produces different results than the original. Here’s Jean’s answer: “The shortening is key.  The new Crisco may have caused the cookies to fall but so might substituting margarine for butter or using one of the new soft spreads in place of good old-fashioned stick butter — my choice for all cakes and cookies these days.  It’s also possible that the cookies contain too much sugar — the culprit in fallen cakes.  I’d suggest that the reader retry the recipe using stick butter and 2 to 3 tablespoons less sugar (depends, of course, on the quantity of sugar called for — I’m assuming that this is a fairly classic chocolate chip cookie recipe).  These adjustments should solve the problem.” For more kitchen wisdom, check out Jean’s many cookbooks at your local bookstore or on line.

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2 Responses to Cookies: Why do cookies deflate after baking?

  1. Garry says:

    I am in dire need of assistance though I probably won’t get a response from you until it’s too late. I’m trying to make Santa hat cookies mini muffin pan with sugar cookie dough put them in the oven the cookies rise there looking beautifully when I take them out after the time that they’re supposed to cook they immediately deflate into these con caved reverse muffins. What is going on why can’t I cook in the oven please help me.

    • moulton says:

      Garry, I am sorry I did not get back to you in time. Could you possibly send the recipe and then I might have a better idea about what went wrong?

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