Cookies not baked long enough. Using too much flour or the wrong kind of flour. Too many eggs or other liquids in the dough. Too high a ratio of brown sugar to white sugar.
Generally, cookies are baked in a moderate oven — 350 degrees F (175 degrees C) — for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack.
For a quick fix, try reducing the oven temperature by 25°F. If you don’t see better results, next time substitute some lighter ingredients, like bleached flour or granulated sugar, or reduce the amount of liquid sugars (molasses, honey, corn syrup) in the recipe. Cookies are pale on top and burnt on bottom.
“Darker baking sheets will make your cookies bake faster,” Cowan told Insider. “So you will just need to make small adjustments to your temperature and baking time.” She added, “If using dark baking sheets, I would recommend decreasing your temperature by 25 degrees Fahrenheit and your bake time by four minutes.
Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.)
350° is the standard temp for a cookie, and it’s a great one. … Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too. If you love slightly underdone cookies, 375° is for you.
Change the Ingredients
You can try adding more flour to unbaked dough. Flour provides structure in baked goods and can make cookies firmer and crisper. In the future, try adding slightly less fat or replacing some of the white sugar with brown sugar. Brown sugar and fat give cookies flavor and also help keep them soft.
When cookies don’t spread in the oven, it’s either because the dough was too dry or too cold. Dry dough doesn’t have enough moisture or fat in it to spread out, so it sets in that shape. Dough that’s too cold will start to firm up before the butter has a chance to melt completely.
Higher white sugar to brown sugar ratios will produce a more crisp and crunchy cookie while higher brown sugar to white sugar ratios will produce a more soft and chewy cookie. Dark brown sugar will up the chewiness even more.
How to Tell When Chocolate Chip Cookies Are Done. Chocolate chip cookies are done when they have a firm golden edge or bottom and appear slightly set on top. If the edges become dark brown, they are overbaked. If edges aren’t golden and tops are soft and shiny, bake a little longer.
How important is it to use a rack, rather than the countertop, to cool cookies? Recipes often call for cooling cookies on a rack. This is because when cookies are left to cool on the baking sheet, they continue to bake and may become overdone. A rack allows air to circulate under the cookies, cooling them quickly.
Cookies bake quickly — usually within 8 to 10 minutes — but sometimes it’s hard to tell when they’re baked through. … You can always return cookies to the oven if they need a few more minutes. You can even rebake cookies long after they’re cool to restore crispness or freshness.