Why are my chocolate chip cookies flat?

I'm following the instructions on the back of the bag, just like I did years ago. They used to be allright, but several years ago they started coming out thin and flat. Why and what should I do different?

I had the same problem with thin, flat cookies. It also seemed to me that the batter used to be a lot stiffer and harder to stir back when my cookies were not flat.

So one day I experimented and added more flour, and a little more, and a little more, until I had a stiffer mix.

Baked them normally and they came out great!

I don't know exactly how much extra flour I've been putting in, you'll just have to experiment and find your best mix. Start with enough to stiffen it up some, cook a batch, and then add more if you want.

I don't know why it needs more flour though, maybe they changed the recipe or something about the ingrediants changed.

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Hey, that worked great! I put almost two additional cups of flour in to get them right.

This is a great site!

I'm glad it worked and that you like the site. We have a great community here.

The tip that I have been using for years is to substitute shortening for the "butter or margarine" in the recipe. I have used the regular kind or the butter flavor and both turn out very well. Then I keep the rest of the ingredients exactly as the recipe is written. Hope this helps!

Do any of you think maybe it is because you beat the batter too long? I just made some homemade chocolate chip cookies and mine taste great, but are flat and thin. i like mine thicker. so i was thinking maybe it was because I beat it too long.

Good idea..I kept adding more and more flour to each batch. Maybe it has something to do with the fact I used Giradelli chocolate. Good site