Not enough information for an exact answer, but if you have plenty of ingredients I would go 5% less and keep everything else the same. If it isn’t enough then keep lowering it until you hit the right balance and if you overshoot then bump it up halfway to your prior one and and kind of work your way to the right spot from there.

Definitely write down everything you try each time if you aren’t already as when you get it right that will be your recipe from here on out.

Dark brown sugar should only change the flavor a bit, since it just has more molasses added to the sugar (but I guess it could change the texture a bit in a small batch).

The recipe probably assumes a regular oven, not a a fan (convection) oven. I’m not sure about yours, but our convection oven has instructions for lowering the temperature from what the recipe calls for (25 degrees lower F, so about 4 degrees 14 degrees C) if using the fan.

Also, if you don’t already have one, you might want to get an oven thermometer. I’ve seen a lot of ovens that don’t actually cook at the temperature they are set to on the knob, so having a thermometer in the oven that you can check and make adjustments until the oven temperature is where you need it to be can help a lot.

Nice one thanks. I’m using plain flour with baking powder should I reduce the baking powder?

Nice one thanks. I’m using plain flour with baking powder should I reduce the baking powder?

I used to make this recipe ten years ago in a different oven and the cookies were incredible. They were just like millies cookies.

Ive made 2 batches last week one turned out cakey and one turned out part raw. Today I’ve done 6 cookies baked one at a time with various timings and I can’t get it right! If they’re not cakey they’re raw.

Does 180C mean in a fan or non fan oven? And I’m using dark brown sugar does that change things?

oh, saw another problem here. use baking soda for regular choco chip cookies.

baking soda == baking powder without the rising element. the acidity of the cookie will bring less fluffiness/cakiness than the full rise from powder. for a reference on amount (sorry, i am american so i use cheeseburger measurements…), i use 2-1/3c flour to 1 teaspoon baking soda; not cut with baking powder

edit: i think i said that wrong. baking soda has the rising agent, but not the activator for the rising agent. baking powder has the activator.

Ahhhhhhh that makes sense thanks so much! How much should I add if I’m using plain flour?

Ahhhhhhh that makes sense thanks so much! How much should I add if I’m using plain flour?

might as well just hand it over, lol. this is my ingredient list:

1 Cup (2 sticks) Butter
2-1/3 Cup Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1/4 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 Tablespoons Milk
1-1/2 Teaspoons Vanilla
1 Bag (~11-12oz) of Choco Chips (substitutable)

edit: note: 2 eggs are for 1 whole egg + 1 egg yolk

edit 2: my steps… might as well…

#Melt Butter

melt the butter and let it cool slightly

#Mix 1

Mix together flour, salt, baking soda

putting onto paper plate after mixing works well here…

#Mix 2

In mixer, add butter, sugar, & brown sugar, and beat for 2 minutes

#Mix 3

Mix together 1 egg, 1 egg yolk, milk, vanilla

#Mix 3 & 2

Mix 3 into mix 2 on slow/stir

#Mix Plate

Slowly pour Mix 1 into main mix, make sure it fully mixes

#Add Chips

Pour in your chocolate (or whatever type) chips; mix on slow/stir until combined, then turn off.

#Chill

Chill in the fridge for 1 hr

#Prep & Bake

Split into 24 cookies. Use parchment paper. Bake for 12-15 minutes at 375F.

2 sheets per bake swap sheets 1/2 way through

You superstar! I’ve screenshotted it thanks so much. Is flour just plain flour? And do they go chewy not cakey because I feel cursed atm

oh, saw another problem here. use baking soda for regular choco chip cookies.

baking soda == baking powder without the rising element. the acidity of the cookie will bring less fluffiness/cakiness than the full rise from powder. for a reference on amount (sorry, i am american so i use cheeseburger measurements…), i use 2-1/3c flour to 1 teaspoon baking soda; not cut with baking powder

edit: i think i said that wrong. baking soda has the rising agent, but not the activator for the rising agent. baking powder has the activator.