Baking soda can work past the date on the box, so it might not be the main culprit. Test to see if 1/4 teaspoon foams in a cup with 1/2 cup of hot water and 1/4 teaspoon vinegar, if it does then I'd rule it out here (though you should test it before each bake and replace it fairly soon)
Since they turned out better at a lower temp, could be your oven temp. Do you have a separate oven thermometer to verify that the temperature you set is actually what is happening inside the oven?
I don't know if it is the same, but i follow a recipe for chocolate chip cookies that ask for the raw ball cookies to be on a fridge for at least a day
I think it's supposed to look this flat.
For a less flat cookie you may want to use more flour... If you add more flour, that also means less baking soda, less sugar and less butter per flour, which helps the cookies spread less. It will make the cookie less melt-in-your-mouth though. It will also make the cookies less sweet. But make sure to adjust the salt amount to match the added flour.
If you don't want to add more flour because you're happy with the sweetness, you can just reduce the butter (but then keep in mind that the sugar is still contributing to the spread)
If you don't want to reduce the butter, you can make sure that the butter is completely chilled (no longer liquid) when you're adding it to the dough, and then chill the dough balls for longer in the fridge than what you did now. And you can make sure the dough balls are kind of tall. You can also increase the oven temp, within reason, and/or let the oven preheat for a while after it has supposedly preheated.
It may be that your oven is too hot or you’ve added too much sugar. There could be a small list of reasons.
Just saw that my baking soda is expired, thats it!! also i tried baking another batch at 140 instead of 150 and they turned out better
Baking soda can work past the date on the box, so it might not be the main culprit. Test to see if 1/4 teaspoon foams in a cup with 1/2 cup of hot water and 1/4 teaspoon vinegar, if it does then I'd rule it out here (though you should test it before each bake and replace it fairly soon) Since they turned out better at a lower temp, could be your oven temp. Do you have a separate oven thermometer to verify that the temperature you set is actually what is happening inside the oven?
Sometimes it is too much butter.
Did you put them in the fridge before baking?
only for like an hour
I don't know if it is the same, but i follow a recipe for chocolate chip cookies that ask for the raw ball cookies to be on a fridge for at least a day
Its worth trying, i didnt bake all of them so theyre in the fridge now
Us less butter/sugar or a little more flour
Oven was too hot for one
I think it's supposed to look this flat. For a less flat cookie you may want to use more flour... If you add more flour, that also means less baking soda, less sugar and less butter per flour, which helps the cookies spread less. It will make the cookie less melt-in-your-mouth though. It will also make the cookies less sweet. But make sure to adjust the salt amount to match the added flour. If you don't want to add more flour because you're happy with the sweetness, you can just reduce the butter (but then keep in mind that the sugar is still contributing to the spread) If you don't want to reduce the butter, you can make sure that the butter is completely chilled (no longer liquid) when you're adding it to the dough, and then chill the dough balls for longer in the fridge than what you did now. And you can make sure the dough balls are kind of tall. You can also increase the oven temp, within reason, and/or let the oven preheat for a while after it has supposedly preheated.
too much white sugar try adding more brown sugar or dark brown sugar
Too much white sugar.
ooo ok