I have a recipe for some chocolate chip cookies, and it's near and dear to my heart. I watched my mom making these when I was little, and it's older than I am, being from her mom too. They're both gone now though, and I have no idea what's wrong. I have not changed anything.
The ingredients are:
- 1 cup sugar
- 1 cup brown sugar
- 2/3 cup butter
- 2/3 butter flavored Crisco
- 3 eggs
- 2 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups chocolate chips
I've been making these for the past 10 years, since my mom couldn't anymore, and only the past few years I've noticed the changes. The cookies themselves are much puffier than they're supposed to be, and though they mostly taste the same, there's a weird bit of aftertaste to them that I can't place. I also just now realized that the dough is kind of oily almost, and not sticking together like I remember it doing before, but again, haven't changed anything. I'd post a picture, but for some reason it won't let me…
I'd really like some ideas as to what I can do to fix these. They were something I loved helping my mom make when I was little, and it breaks my heart that I can't figure out what''s wrong with them.
Best Answer
Short answer:
I suggest you try all butter
...and make sure you don't make it too soft before creaming it.
By comparison, here is a famous and popular chocolate chip cookie recipe (just the ingredients, not the process):
Yours is very similar, and basically is the same except many of the ingredients have been scaled up about 30% (flour, butter/shortening, sugar, eggs).
I would say there are a few ways your results could change. First, if you accidentally buy a different size egg. Your recipe doesn't list the egg size, but it's almost certainly meant for large eggs. As Daniel commented, more egg will lead to a puffier cookie.
Second, if the formulation of the shortening has changed. The oiliness and the bitter aftertaste make me want to blame the shortening. Also, I personally dislike shortening. I suggest you at least try your recipe with all butter, by using 1 and 1/3 cups of fresh, high-quality unsalted butter. I would avoid cultured butter. If you can only find salted butter, you might cut the salt amount in half or omit it. Or you might like the extra saltiness. All-butter cookies come out a bit shorter and denser, but they should still be chewy and crispy and IMHO the flavor can't be beat. Notice that this famous recipe uses all butter. I think shortening actually entered these recipes back in the 1950s when butter might have been more expensive or harder to come by, not because shortening in any way improves the cookie.
Third, there may be something in your process that has changed slightly. The oiliness makes me wonder if the butter and/or shortening is becoming too soft or melted before you cream it with the sugar. It does matter the order in which you add the ingredients and the consistency of the butter and shortening when you cream it with the sugar can matter. Instead of using a microwave, just let the butter sit at room temperature for a little while before creaming it. If you use a stand mixer, you don't even need the butter that soft, just cut it into tablespoon sized pieces and let the mixer beat at it for a minute to soften it up and warm it a little.
Upon further thought:
I'm not sure about all the chemistry that might be going on, but I think Steve has a good thought in his answer when it comes to the flour. I don't agree that you're adding the "wrong" amount of flour, but normal changes in your kitchen environment can have a big change in how flour behaves.
If your problems persist, it could be that your kitchen and/or flour is too damp (Steve mentions temperature, but temperature and relative humidity are closely linked). Normally in cold weather our kitchens are dry, but many things can affect the humidity in a kitchen, such as unusual weather outside or other cooking going on (boiling water can put a lot of moisture into the air). Also, if you've kept your flour for a long time, it may have absorbed moisture and be retaining it even after the kitchen dries out.
Some ways to deal with environmental affects on flour: